Impress people with our raspberry surprise cupcakes! These cupcakes are moist, sweet, and you won't be able to get enough of them once you have had one! And the surprise in the middle is just the icing on the cake!
Ingredients: makes 24 cupcakes
- 345g self-raising flour
- 1 tsp baking powder
- 225g softened butter
- 345g caster sugar
- 4 eggs (beaten)
- 10 tbsp milk
- 24 fresh raspberries
Ingredients for the butter cream
- 300g icing sugar (sifted)
- 700g butter (softened)
- 1 tsp vanilla extract
- 2 tbsp milk
How to make Raspberry Surprise Cupcakes
- Preheat oven to 180°C and line a cupcake baking tray.
- Place butter and caster sugar in a bowl and beat until creamy.
- Sift in flour and baking powder, carefully folding into the ingredients.
- Add in eggs, one at a time, beating each new addition well.
- Add milk and beat the mixture into a thick-ish consistency.
- Spoon the mixture into the cupcake tray, up to about half full and place a raspberry in each one. Top with the remaining cake mixture.
- Place into to the centre of the oven for 15 - 20 minutes, or until golden brown. Remove from the oven and cool for 5 minutes, then empty from the tray and leave on wire to cool.
- Ice with required design either using butter cream or fondant.
Recipe from Minky Kitten Cakes