Raspberry-iced Cupcakes

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So Jasper saw this in a Sunday Life mag a few weeks back and said, ‘I want these. Let’s make them’. And so we did.

Divine – and the icing has been a complete revelation. Whole family now addicted.

Raspberry-iced Cupcakes
Karen Martini, Sunday Life magazine

  • 250g butter, softened
  • 200g caster sugar
  • 4 eggs
  • 250g self raising flour
  • 2 tsp baking powder
  • 1 tsp vanilla
  • 5 tbsp milk
  • 160g icing sugar
  • 40g frozen raspberries, thawed
  1. Preheat a fan-forced oven to 180C
  2. Place butter, sugar, eggs, flour, baking powder and vanilla in a food processor and process until smooth
  3. Gradually add milk until mixture is smooth and combined
  4. Line cupcake tray and fill each patty pan to 2/3 full
  5. Bake for 15-20 minutes or until cooked when tested with a skewer
  6. Cool on wire racks
  7. For the icing, place the icing and raspberries in a food processor and blend well
  8. When the cupcakes are cool, spread with the icing and decorate with silver cachous and fresh raspberries (didn’t do this last bit and somehow don’t think the boys cared one jot)

Written by allconsuming

February 24th, 2009 at 10:30 pm