Raspberry cupcakes
4 Reviews
About the bake
These summery cupcakes will go down a treat at a barbecue.
Method
Step 1
Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.
Step 2
Cream together the softened butter and golden caster sugar on a medium speed until light and fluffy.
Step 3
Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
Step 4
Add the flour to the bowl and mix until fully incorporated.
Step 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.
Step 6
Bake in the oven for 20-25 minutes until well risen and golden. Transfer to a wire rack and allow to cool.
Step 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.
Step 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.
Ingredients
For the cakes
- 150gButter (unsalted) (softened)
- 150gBillington's Unrefined Golden Caster Sugar
- 3Egg(s) (free range) (large)
- 150gAllinson's Self Raising Flour
- 100gRaspberries (frozen)
- 0.5 tspMint leaves (chopped)
For the buttercream
- 25gButter (unsalted)
- 75gCream cheese
- 1 tbspRaspberry jam
- 400gSilver Spoon Icing sugar