Cookbook
31
Raspberry Cupcakes
1
Prep minutes / Cook minutes
2
Makes
g unsalted butter, softened
¾ cup (g) caster sugar
½ teaspoon vanilla extract
eggs
¾ cups (g) self-raising flour
¾ cup (ml) milk
cup fresh or frozen raspberries
Extra fresh raspberries, to serve
Icing sugar, to dust
Buttercream Icing
g butter
½ teaspoon vanilla extract
½ cup (g) icing sugar mixture
– tablespoons milk
Method
Preheat oven to C no fan (C fan forced). Line a
hole ⅓ cup capacity mun tray with cupcake liners.
Assemble mixer using scraper beater. Add butter and sugar
to mixer bowl. Turn the mixer to slowly to CREAMING/
BEATING setting and beat for minute. Add vanilla then
eggs one at a time beating well between each addition.
Reduce speed to FOLDING/KNEADING setting and add
half the milk. Beat in half the flour mixture, then repeat
with remaining milk and flour mixtures. Do not over beat.
Add raspberries and fold through once.
Divide mixture into patty cases. Bake for about minutes
or until a wooden skewer inserted into centre of the cupcakes
comes out clean. Turn onto wire racks to cool.
To make icing, assemble mixer using scraper beater.
Add butter and vanilla to the mixer bowl. Slowly turn mixer
to CREAMING/BEATING setting and beat for about
– minutes or until light and fluy. Reduce speed to
FOLDING/KNEADING setting and add sugar; once added
increase speed again until mixed well. Adjust thickness of
icing with milk. Spoon icing into a piping bag with a large
round piping tip.
Using a fine-pointed knife, cut circles from the tops of the
cupcakes. Pipe in icing and replace tops; dusted with icing
sugar and finish with extra raspberries.
Tip
If using frozen raspberries, thaw first on paper towelling.
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