Jelly Cup Cake

this recipe is from my mother-in-law….. it’s simple and delicious, great for having with tea…
First to make the cake:
  • 2 cups self-raising flour
  • 1 cup sugar / caster sugar
  • 2 eggs
  • 3/4 cup milk
  • 4 oz butter
  • 1 tsp vanilla essence

Melt butter and add to all ingredients in bowl. Beat for 3 minutes with electric beat. Put in the square tin or cup, then bake until it golden about 6 minutes.

Second, to make the jelly:

  • 85g jelly crystal raspberry flavour, use all package
  • 1 1/2 cups of hot water and add 4 or 5 ice cubes to make it cool quickly.

Put the jelly in the fridge to set. Should be soft enough to dun the cake, just a bit thick.

For the cream:

  • 300ml thickened cream
  • 1 tsp vanilla essence
  • 1 tsp icing sugar

Beat all of them together with electric beat until thick and nice to spread, should be creamy enough.

Once the cake cook, dunk each of them into the jelly and roll on dessicated coconut and set aside. Spread the cream later on.

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