Raspberry and Vanilla Cupcakes
- 175 g/6 oz softened butter or margarine
- 200 g/7 oz caster sugar
- 1 tsp vanilla extract
- 3 eggs, lightly beaten
- 150 g/5 1/2 oz raspberries
- 225 g/8 oz self-raising flour
- To decorate I used one quantity of buttercream, for which you can find various recipes online and in basically every baking book there is, and added 1 tsp of vanilla extract.
1. Preheat the oven to 180 C/350 F/Gas Mark 4.
2. Line a 12 hole muffin tin with 10 paper cases. (I actually got 14 cakes from this recipe and used 12 silicone cases and 2 paper cases.)
3. Place the butter an sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. (I'll be honest, I forgot to add vanilla extract to the cake mix but the flavouring in the buttercream and the raspberry flavour in the cake meant you didn't really notice.)
4. Gradually beat in the eggs, then fold the raspberries and flour into the mixture. (The raspberries will break up slightly but that's ok, just be careful to ensure some raspberries remain whole as they taste great when you discover them in the middle of the cupcakes.)
5. Spoon the mixture into the paper cases. (I tried to make sure the raspberries weren't all at the bottom but spooning the mixture into the cases in various stages.)
6. Bake in the preheated oven for 20 - 25 minutes, or until golden brown and springy to the touch.
7. Transfer to a wire rack to cool completely.
8. To decorate, mix up a batch of vanilla buttercream and pipe onto the cupcakes using a star nozzle. Add sweets/other decorative aspects as required. Whilst the recipe suggests handbags, shoes and jelly rings, accessorised with those little silver decorating balls, I opted to use the extra raspberries and giant chocolate buttons.