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Raspberry Cupcakes with Raspberry Buttercream

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Cupcakes are a current sweet favourite at the moment – mostly because they are really easy to make and also because I am trying to teach myself how to pipe icing. Not a quick process but I’m starting to get the hang of it!

These cupcakes have raspberries in the mixture. They are coloured with some lovely bright pink/red food colouring. The icing has red fondant mixed through plus a touch more red food colouring. I decorated with a few crystallized rose petals.

Ingredients

Cupcakes

125g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

Handful of frozen raspberries

Raspberry Buttercream Icing

50g butter, softened

250g icing sugar, sifted

1 tsp lemon juice

1 tblsp raspberry fondant

A drop of red food colouring

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Method

Cupcakes

Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.

Put all the ingredients except the milk and raspberries in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Carefully fold in the raspberries.

Spoon mixture into the cases, filling the cases equally.

Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.

Take the cup cakes in their cases out of the tin and cool on a wire rack.

Ice  with the raspberry buttercream icing.

Raspberry Buttercream Icing

In a separate bowl, cream together the butter and icing sugar until combined, then add the lemon juice, raspberry fondant and a drop of red food colouring, beating continuously.

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