Crushed Raspberry Cupcakes
Servings: 12 cupcakes
Equipment
- 12-hole muffin tin lined with paper cases
Ingredients
For The Cupcakes:
- 125 g butter unsalted, softened
- 125 g caster sugar
- 2 large eggs
- 125 g self raising flour
- 1 tsp vanilla extract
For The Raspberry Buttercream:
- 150 g butter unsalted, softened
- 300 g icing sugar sifted - plus a bit extra to thicken the icing
- 150 g raspberries fresh
- 1 dab pink gel food colouring optional
Instructions
For The Cupcakes:
- Preheat oven to 180°C (gas mark 4).
- In a mixing bowl, beat the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, and the vanilla extract and mix until just blended.
- A third at a time, beat in the flour until just combined.
- Spoon the batter evenly between the cupcake cases and bake for 18–22 minutes. Leave in the tin to cool for a few minutes before transferring to a wire cooling rack. Cool completely.
For The Raspberry Buttercream:
- Using an electric hand mixer or stand mixer, beat butter and icing sugar until smooth. Next take 6-7 raspberries and crush them into the buttercream until completely mixed. As they release juice, you may need some extra icing sugar to return the buttercream to thicker consistency. Optionally you can add a dab of pink food colouring.
- Thickly spread the pink buttercream onto the cooled cupcake bases.
- Decorate the tops with the remaining fresh raspberries and serve.
Notes
Notes on Storage - These cupcakes best eaten the same day as the raspberries will make the icing wet. If presentation isn't an issue, they are fine to chill and eat for a couple of days - the fresh fruit means they need to go in the fridge for storage if not eating same day.