Raspberry Cupcakes



You will need:

12 cupcake tray


Ingredients:

50g Butter

180g Caster Sugar

1 Egg

1tsp Vanilla Extract

160g Self Raising Flour

160ml Milk

Raspberry Jam


Icing:

500g Icing Sugar

1/2 tsp Vanilla Extract

Pink Food Colouring


To Decorate:

Raspberries


Method:


  1. Preheat oven to 180˚c. Line a cupcake tray with paper cases.

  2. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla. Sift the flour and fold into mixture. Slowly add in the milk and mix to form a smooth batter.

  3. Spoon the mixture into the cupcake cases and bake for 20mins. Transfer to a wire rack to cool.

  4. Once cooled, cut out a small hole on the top of each cupcake and spoon in some raspberry jam.

  5. For the icing, sift the icing sugar into a bowl. Add a little water and mix to form a paste. Add the vanilla and a drop of pink food colouring and mix well to form pink icing.

  6. Pour some icing on top of each cupcake until it fills the case and add a raspberry on top to decorate.



Print here!



Raspberry Cupcakes
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