Sunday, 15 January 2017

Raspberry Cupcakes

The whole raspberries inside these cakes give them a nice hit of moisture.


  • 180g butter at room temperature
  • 180g caster sugar
  • 180g self-raising flour
  • 5 tbsp milk
  • 2 large eggs
  • 1 tsp vanilla essence
  • 36 whole raspberries (about 150g)
  • 125g butter at room temperature
  • 1 tbsp milk
  • 4 drops of red food colouring
  • 250g icing sugar


  1. Preheat the oven to 180 degrees Celsius.
  2. Put 12 muffin cases into a muffin tin.
  3. Cream 180g of the butter with the caster sugar in a large mixing bowl until it's smooth.
  4. Add the flour, 5 tbsp of milk, eggs and vanilla essence and mix unto a smooth mixture.
  5. Put a little under a tablespoon of mixture into each paper case.
  6. Place three raspberries in the middle of each dollop of mixture.
  7. Put another almost tablespoon of mixture on top of the raspberries.
  8. Bake in the oven for 20 minutes, or until nicely browned.
  9. Remove from the oven and leave to cool.
  10. In a fresh mixing bowl mix 125g of butter, 1 tbsp of milk, the red food colouring and the icing sugar until a smooth paste.
  11. Use a piping bag to pipe the icing onto each of the cupcakes.

Makes 12 cupcakes.

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