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

	Per Serving	Total
Calories	408 kcals	4896.2 kcals
Carbohydrates	49.5 grams	594.1 grams
Fat	22.7 grams	272.8 grams
Protein	3.2 grams	38.4 grams

Cook Time

20 mins

Produces

12 cupcakes

Allergies

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

Steps

Preheat the oven to 180°C and line a muffin tin.
Mix all cupcake ingredients except raspberries in a food processor.
Layer batter and raspberries into the cupcake cases.
Bake for 15-20 minutes until golden.
Beat butter, icing sugar, milk, and colouring for five minutes.
Pipe icing onto cooled cakes and top with a raspberry.