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Raspberry and Cream Cupcakes
Raspberry filled cupcakes topped with pink frosting, perfect for a special gift or afternoon tea.
Baking
Vegetarian
Dessert
Raspberry
Great British Bake Off
Estimated Nutrition
Calories
408
kcal / serving
4896.2 kcal total
Carbs
49.5
g
per serving
594.1 g total
Fat
22.7
g
per serving
272.8 g total
Protein
3.2
g
per serving
38.4 g total
Cook Time
20
minutes
Serves
12
cupcakes
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
180
g
Caster Sugar
1
tsp
Baking Powder
heaped
250
g
Icing Sugar
Dairy
180
g
Butter
softened
45
ml
Milk
3-4 tbsp
2
piece
Eggs
free-range
125
g
Butter
softened, for icing
15
ml
Milk
for icing
Fruits
150
g
Raspberries
for the filling
12
piece
Raspberries
for decoration
GrainsCereals
180
g
Plain Flour
Other
1
drop
Red Food Colouring
Method
1
Preheat the oven to 180°C and line a muffin tin.
2
Mix all cupcake ingredients except raspberries in a food processor.
3
Layer batter and raspberries into the cupcake cases.
4
Bake for 15-20 minutes until golden.
5
Beat butter, icing sugar, milk, and colouring for five minutes.
6
Pipe icing onto cooled cakes and top with a raspberry.