Recipe - raspberry cupcakes


Cupcakes are all the rage right now, why not display these pretty little raspberry cupcakes on a vintage cake stand? These quick and easy delights are ready in 1 hour.



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

For the icing:

125g/4oz butter, softened

250g/8oz icing sugar

1 tbsp milk

150g/5oz raspberries


Makes: 12

Prep time: 30 mins

Cook time: 30 mins


1. Preheat the oven to 180C/Gas 4. Line a 12-hole muffin tin with paper cases. Place all of the cupcake ingredients into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.

2. Put two spoonfuls of the mixture into each of the cases. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes

3. 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, slowly adding in the milk.Decorate the cupcakes with the icing and top each cupcake with 5 raspberries.