Raspberry & Cream Cupcakes

Raspberry & Cream Cupcake

Not a lot needs to be said about these stunning cupcakes perfect for a Valentine's Day loved one. The original recipe said makes 12. I used mahoosive muffin-style cases and managed to fill 8. They were big.

Ingredients:
180g butter, softened
180g caster sugar
2 free-range eggs
3-4 tbsp milk
180g plain flour
1 heaped tsp baking powder
150g/5oz raspberries

For the icing:
125g butter, softened
250g icing sugar
1 tbsp milk
small drop red food colouring
12 raspberries

Method:
1. Preheat the oven to 180C/350F/gas 4. Line a 12-hole muffin tin with paper cases.
2. Whisk the butter and sugar until pale and creamy. Whisk in the eggs one at a time, then add the milk. Add the flour and baking powder and carefully fold in. Add more milk, if necessary, to get the mixture to a soft drop consistency.
3. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
4. Bake for 15-20 minutes, or until risen and golden brown. Remove from the oven and set aside to cool for 10 minutes.
 

5. 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. Beat in the milk and food colouring.
6. Decorate the cupcakes with the icing and top each cupcake with a raspberry.