This first post is all about the raspberry cupcake! I created this for a cupcake party I threw for my Uni friends and it seemed to go down extremely well. (Saw these on the Great British Bake Off, such a good idea, although with alterations)
Cake
180g soft butter
180g caster sugar
180g self raising flour
2 eggs
3 tbsp milk
150g raspberries (approx 2-3 per cake)
Topping
150g soft butter
300g sifted icing sugar
24 raspberries
1. Preheat the oven to 180oC and line a baking tray with muffin cases.
2. Cream the butter and sugar together. This is why soft butter is much easier, especially when you have to do it by hand!
3. Add one egg and one tablespoon of flour (sieve in). Repeat with the other egg until just mixed in.
4. Gently fold in the rest of the flour until a batter is formed.
5. Add one tablespoon of the mix to each muffin case and top with 2 raspberries. Cover the raspberries with another tablespoon of mix until they are hidden - make sure all cakes are roughly even.
6. Bake until cakes are golden and springy to touch (withhold from skewering as a method just with these!) Approximately 30 mins, but I check every 20 mins. Transfer cakes to cooling rack once cooked!
7. For the butter cream icing mix all of the butter (soft as possible) and icing sugar. Once this is creamed consider adding whichever colours you like. I achieved silver by mixing red, blue and black - mainly black. Although it was judged by eye.
8. To finish pipe butter cream on to cooled cakes and top with two raspberries.
9. Eat and enjoy!
Love Becki x
