Recipe | Raspberry Swirl Cupcakes

These cakes look more peach or orange than raspberry as the icing didn’t come out quite pink but never mind, they still tasted good.
To make these you will need: 4oz caster sugar, 4oz butter (softened), 4oz self raising flour, 2 eggs, 1tsp vanilla extract, raspberries!
Firstly cream the sugar and butter together, before adding the two eggs and stirring well. Lastly sift in the flour and fold into the mixture before adding the vanilla extract for flavouring. Once the ingredients are well mixed, fold in your raspberries. You may find they start to split but this is okay. Otherwise you could add 1tsp of mixture to a cupcake case, add a couple of raspberries and then another spoonful of mixture. Either way the raspberries are likely to split when cooked anyway. To keep any berries whole in cupcakes it’s good to use frozen ones instead. Either way it all tastes good!
Bake in a pre heated oven at 160 degrees for around 20-25mins.
For the butter icing simply cream 2oz butter, before gently mixing in 4oz of icing sugar. Add red food colouring the some icing left at the end and swirl into with a knife.
April 16, 2013
April 19, 2013