Raspberry cupcakes - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 150 g Butter (unsalted) softened
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range) large
- 150 g Self-raising white flour
- 100 g Raspberries frozen
- ½ tsp Mint leaves chopped
For the buttercream
- 25 g Butter (unsalted)
- 75 g Cream cheese
- 1 tbsp Raspberry jam
- 400 g Icing sugar
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1
Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.
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2
Cream together the softened butter and golden caster sugar on a medium speed until light and fluffy.
For this step you'll need:
- 150g Butter (unsalted)
- 150g Unrefined golden caster sugar
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3
Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
For this step you'll need:
- 3 Egg(s) (free range) large
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4
Add the flour to the bowl and mix until fully incorporated.
For this step you'll need:
- 150g Self-raising white flour
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5
Add the raspberries and chopped mint and mix again until evenly dispersed. Fill each paper case with cupcake mixture filling each 2/3rds full.
For this step you'll need:
- 100 Raspberries frozen
- ½tsp Mint leaves chopped
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6
Bake in the oven for 20-25 minutes until well risen and golden. Transfer to a wire rack and allow to cool.
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7
To prepare the buttercream, beat the butter then add the cream cheese and jam, beat again until fully combined. Sift in the icing sugar and mix until fully incorporated.
For this step you'll need:
- 75g Cream cheese
- 25g Butter (unsalted)
- 1 tbsp Raspberry jam
- 400g Icing sugar
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8
Fit a large piping bag with a star nozzle and add the frosting to the bag. Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.