Daffy Cup Cakes

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Servings: 12 Difficulty: Intermediate
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Classic buttery shortbread cups filled with sweet raspberry jam and topped with fluffy icing
Daffy Cup Cakes recipe image

These charming Daffy Cup Cakes are a delightful twist on traditional shortbread, offering a tender, melt-in-your-mouth texture that pairs perfectly with a burst of tart raspberry jam. The buttery crust provides a rich, comforting base, while the light butter icing adds a smooth, sweet finish. They are incredibly simple to make using pantry staples like flour, butter, and sugar, making them an ideal treat for afternoon tea, children’s parties, or as a nostalgic dessert. Their petite size makes them perfect for sharing, and the homemade feel brings a touch of warmth to any gathering. Enjoy these delightful little cakes fresh from the oven for the best experience.

Daffy Cup Cakes recipe image
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Daffy Cup Cakes

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 904.9

Description

These charming Daffy Cup Cakes are a delightful twist on traditional shortbread, offering a tender, melt-in-your-mouth texture that pairs perfectly with a burst of tart raspberry jam. The buttery crust provides a rich, comforting base, while the light butter icing adds a smooth, sweet finish. They are incredibly simple to make using pantry staples like flour, butter, and sugar, making them an ideal treat for afternoon tea, children's parties, or as a nostalgic dessert. Their petite size makes them perfect for sharing, and the homemade feel brings a touch of warmth to any gathering. Enjoy these delightful little cakes fresh from the oven for the best experience.

Ingredients

Directions

  1. Preheat your oven to 350&# 194;°F (175ðC) and prepare a cupcake tin by greasing it lightly or lining with paper liners.
  2. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid tough cakes.
  6. Roll the dough out on a floured surface until it is about 1/4 inch thick.
  7. Use a round cookie cutter or the bottom of a glass to cut circles large enough to fit into the cupcake tins.
  8. Press each dough circle firmly into the bottom and up the sides of the cupcake tin cups.
  9. Place 1 teaspoon of raspberry jam into the center of each pastry shell.
  10. Bake in the preheated oven for 12 to 15 minutes, or until the edges are light golden brown.
  11. Allow the cups to cool completely in the tin on a wire rack.
  12. Once cool, top each cup with a generous dollop of butter icing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 904.9kcal
% Daily Value *
Total Fat 31.0g48%
Saturated Fat 17.2g86%
Cholesterol 251.0mg84%
Sodium 1826.5mg77%
Total Carbohydrate 137.5g46%
Dietary Fiber 3.2g13%
Sugars 45.9g
Protein 18.8g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shortbread, cupcakes, raspberry jam, butter icing, dessert, baking, tea time, party food, easy recipe, homemade, vegetarian, cookie cups, treats, snack, afternoon tea, classic baking, sweet, pastry, confection, delight
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