I love making cupcakes and I also love eating them.
Raspberry cupcakes with cream cheese frosting are one of Sweetheart’s
favourites, so I thought I would share this recipe that I made at the end of
November. This raspberry filled cupcakes topped with pretty white frosting and
fresh raspberries would be a perfect dessert for Valentine’s Day…
I made a basic cupcake recipe and I added 2
raspberries to each cupcake to give that raspberry twist!!
Here is the recipe to make 12 regular sized cupcakes.
Ingredients
115g superfine sugar
115g butter, room temperature
2 eggs
2 tbsp milk
115g self-rising flour
150g fresh raspberries
Preparation
1. Preheat oven to 180ºC. Line a 12 hole muffin tin
with paper muffin cases.
2. In a bowl, beat the butter and sugar until a light
and whitish batter is obtained. You can use an electric whisk. Add the eggs,
one at a time. Sift the flour and fold it into the batter. Add the milk and
beat to a creamy, thick smooth mixture.
3. Put a big spoonful of the mixture into the cases, followed
with 2-3 raspberries. Bake in the preheated oven for about 17 minutes until
golden brown.
4. Remove the cupcakes from the oven and set aside to
cool for 10 minutes before
turning out onto a wire rack to cool completely.
Cream Cheese Frosting
115g icing sugar
40g unsalted butter, room temperature
125g cream cheese, cold
Preparation
1. Beat the icing sugar and butter with a handheld
electric whisk on medium-slow speed until the mixture comes together and is
well mixed.
2. Add the cream cheese in one go and beat until it is
completely incorporated. Turn the mixer up to medium-high speed. Beat until the
frosting is light and fluffy, at least 5 mins. Do not over-beat, as it can
quickly become runny.
3. Decorate the cupcakes with the icing and top
each cupcake with 4-5 raspberries.