Raspberry And Cream Cupcakes
Delight in the fruity sweetness of these Raspberry Cupcakes that are sure to bring a pop of color and flavor to any occasion. The soft and fluffy texture of the cupcakes, combined with the rich and creamy raspberry frosting, creates a harmonious balance that will satisfy your sweet cravings. Perfect for sharing with loved ones or enjoying as a special treat just for yourself, these cupcakes are a delightful addition to any dessert spread.
— Constant Cookbook
Ingredients
- 180g/6oz butter
- 180g/6oz caster sugar
- 180g/6oz plain flour
- 1 heaped tsp baking powder
- 3-4 tbsp milk
- 2 free-range eggs
- 150g/5oz raspberries
- 125g/4oz butter
- 250g/8oz icing sugar
- 1 tbsp milk
- small drop red food colouring
- 12 raspberries
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 12
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