Raspberry And Vanilla Cupcakes

These Raspberry And Vanilla Cupcakes are so light, fluffy and packed full of flavour. Perfect for a warm summer evening with a glass or two of Prosecco.
Raspberry and vanilla cupcakes

Ingredients

180g Butter
200g Caster Sugar
200g Self Raising Flour
3 Medium Eggs
30 ml Whole Milk
2 tsp Vanilla Extract
100g Crushed Raspberries

Buttercream –
200g Unsalted Butter
400g Icing sugar
1 tsp Vanilla Extract
Sugarflair Ruby Gel Colour

Equipment

12 Hole Muffin Tin
56mm Ice Cream Scoop
These cupcakes are so easy to make. No complicated methods or list of equipment needed. You can use frozen crushed raspberries in this recipe if you prefer. How about also using strawberries or blueberries instead?

Method

Soften the butter in the microwave. It should feel soft like on a warm day. Cream together the butter and sugar for 2-3 minutes until the butter mixture has gone light and fluffy.

Now add in all your other ingredients apart from the raspberries. Once all in the bowl, mix together until just combined. Then fold in the crushed raspberries until evenly distributed.

Using an ice cream scoop, scoop one full scoop into each cupcake case.

Cook on 160 fan oven for 18 minutes, turn the tray around and cook for a further 4 minutes.

The cupcakes will be cooked when they are light golden brown and feel dry when touched. 

Leave to cool in the cupcake tray for 15 minutes then take out and leave to cool fully before decorating.

To decorate, start by making the buttercream. Soften the butter in the microwave and then mix on high for 3-4 minutes until pale and fluffy. Add in the icing sugar and vanilla and mix on high again for 3-4 minutes. Add in 1-2 tsp of boiling water to soften the consistency.

Now take half and mix in some ruby food colouring. Spread the 2 buttercreams now on to some cling film in 2 rows next to each other. Roll up the cling film into a sausage shape and snip the end off. Place this into a piping bag and your chosen nozzle (Jem 2D is a good place to start) and swirl around in a spiral. Add a raspberry and a paper straw to finish.

Store in a cake box at room temperature or in the fridge if its scorching hot. These yummy cupcakes will last 2-3 days but obviously freshest eaten within a day or so.

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