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Vanilla Cupcakes with Raspberry Frosting -
Cakes
•
225g of butter, softened
•
225g of caster sugar
•
4 eggs
•
1 teaspoon of vanilla extract
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1 tablespoon of milk
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225g of self raising flour, sifted.
Raspberry Frosting
•
100g of softened butter
•
50g of cream cheese
•
300g of icing sugar, sifted
•
80g of raspberries
•
Raspberries for decoration
1. Pre-heat the oven to 180°C (gas mark 4).
2. In a mixing bowl cream the butter and caster sugar together using your hand mixer
on a slow speed. Gradually increase the speed and add the eggs, vanilla and milk.
3. Sift in the self raising flour and mix until creamy.
4. Lay the cupcake cases out on a cake tray and spoon the mixture into cakes. Bake in
the oven for 12-14 minutes until they are golden and springy to the touch. Remove
from the oven and allow them to cool on a wire cake rack.
5. To make the frosting, start by rubbing the raspberries through a sieve. This will
remove the seeds and make a lovely raspberry puree. Set aside.
6. In a clean bowl, begin to cream the butter using your hand mixer on a low speed.
Then add the cream cheese while continuing to mix on a low speed.
7. Gradually add the icing sugar and raspberry puree until the mixture is smooth and
creamy.
8. When the cakes have cooled, pipe or spoon on the frosting and finish with a
raspberry on top.
Makes approx 15
11
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