Raspberry Cupcakes

The whole family will love these delicious raspberry cupcakes.

The ingredient of Raspberry Cupcakes

• 100g butter at room temperature chopped
• 1 2 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs
• 1 cup self raising flour
• 1 3 cup milk
• 1 cup frozen raspberries thawed
• 1 cup icing sugar
• 1 tbsp soft butter
• 1 4 cup frozen raspberries thawed and crushed
• pistachios finely chopped

The Instruction of raspberry cupcakes

• preheat oven to 170c or 150c fan and line 12 medium muffin tins with paper cases using electric beaters beat butter sugar and vanilla until pale and creamy add eggs one at a time beating well after each addition
• fold in half the flour then all the milk then remaining flour until just combined fold through raspberries spoon into prepared cases bake for 20 mins or until the cakes are springy to a light touch leave in tin for 5 mins then lift out onto a wire rack to cool
• to make the icing sift icing sugar into a bowl add butter and mix adding 1 to 2 teaspoons of boiling water as needed until icing is smooth but not runny spread icing over cakes top each cake with a teaspoon of raspberries and swirl through icing sprinkle with pistachios and leave to set

Nutritions of Raspberry Cupcakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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