Trick your friends with this odd combination cupcake! Watch there faces as they realise you got them!
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Ingredients Cupcakes
250g Caster Sugar
150g Unsalted Butter, at room temperature
2 Large Eggs, at room temperature
150ml Semi-Skimmed Milk
250g Self Raising Flour, sifted
100g Tinned Salmon, drained
Buttercream
350g Icing Sugar, sifted
150g Unsalted Butter, at room temperature
50g Seedless Raspberry Jam
2 Tbsp Milk
50g Marmite
12 Raspberries
Directions Cupcakes
Preheat the oven to 160°C fan and line a cupcake/muffin tray with 12 cases.
Cream together the caster sugar and butter in a bowl until light and fluffy.
Add the eggs one at a time, mixing well in-between each.
Mix in the milk and flour.
Fold in the salmon.
Fill each case approximately 2/3 full and bake in the oven for 20-22 mins.
Leave the cupcakes in the tray for 5 mins, then
remove and cool on a wire rack
Buttercream
With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the jam and milk at the same time.
Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
Pipe the buttercream onto the cupcakes.
Pop the Marmite into a microwaveable bowl and heat in the microwave for 10 secs.
Add Marmite to the top of each cupcake and finish with a raspberry.
