Food. Fashion. Fitness.

Friday 27 April 2012

Raspberry Cream Cupcakes...


Raspberry Cream Cupcakes...


Makes 12
Preparation time: 15 minutes
Cooking time: 15 minutes
To decorate: 15 minutes


Cakes:
  • 100 g (4 oz) soft margarine
  • 100 g (4 oz) caster sugar
  • 125 g (41/2 oz) self-raising flour
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 100 g (4 oz) raspberries, crumbled


To decorate:
  • 150 g (5 oz) full fat cream cheese
  • 150 g (5 oz) icing sugar, sifted
  • ½ teaspoon vanilla extract
  • Extra raspberries and edible glitter flakes
  • Cupcake wraps, optional


Method:
  1. Preheat the oven to 180oC/fan 160oC/Gas Mark 4.
  2. Separate 12 foil or paper cup cake cases and put into a bun or muffin tin.
  3. Add all the cake ingredients to a bowl except the raspberries and beat until smooth. 
  4. Fold in the crumbled raspberries then divide evenly between the paper cases. 
  5. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip.
  6. Take out of the tin and leave to cool on a wire rack.
  7. Add the cream cheese to a bowl and soften with a wooden spoon. 
  8. Gradually mix in the icing sugar then the vanilla until smooth. 
  9. Pipe over the top of the cakes then decorate with the raspberries and glitter flakes. 
  10. Add cupcake wraps if liked. Store in the fridge until ready to serve.
Guest post Credits- Seasonal Berries

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