Raspberry and cream cupcakes
Method
-
Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
-
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
-
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
-
Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
-
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
-
Decorate the cupcakes with the icing and top each cupcake with a raspberry.
Ingredients
For the cupcakes
- 180g/6oz butter, softened
- 180g/6oz caster sugar
- 180g/6oz plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk
- 2 free-range eggs
- 150g/5oz raspberries
For the icing
- 125g/4oz butter, softened
- 250g/8oz icing sugar
- 1 tbsp milk
- small drop red food colouring
- 12 raspberries
Shopping List
Raspberry and cream cupcakes
Fruit and vegetables
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled