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raspberry cupcakes on a serving tray
cookingwithmykids

Raspberry cupcakes

These easy raspberry cupcakes with pretty two-toned icing are a delicious summer bake. The fresh raspberries balance out the sweet icing beautifully and are perfect for kids and beginner bakers to try.
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating time 20 minutes
Total Time 1 hour
Servings: 12
Course: Afternoon tea, Dessert
Cuisine: British
Calories: 386
Ingredients Equipment Method

Ingredients
  

For the raspberry cupcakes
  • 150 g 2/3 cup butter or baking margarine
  • 150 g ¾ cup caster sugar
  • 150 g 1 ¾ cups self raising flour
  • ½ teaspoon of baking powder
  • ½ teaspoon of vanilla extract
  • 3 eggs
  • 80 g raspberries
For the buttercream icing
  • 150 g 2/3 cup butter, softened
  • 300 g 2 cups icing / confectioners sugar
  • 25 ml milk
  • A few drops of vanilla extract
  • Pink food colouring
  • Raspberries or freeze dried raspberries to decorate

Equipment

  • Digital scales
  • Mixing bowl
  • Wooden spoons
  • Measuring cup
  • measuring spoons
  • Muffin tin
  • Cupcake cases
  • Wire rack
  • Piping bag

Method
 

  1. Preheat your oven to 180C / 160C Fan / 350F and line a muffin tin with cupcake cases.
Measure all the cupcake ingredients out
  1. Measure all the cupcake ingredients out (except the raspberries) and add them to a free-standing mixer or a large mixing bowl.
Mix the cupcake batter together
  1. Using a hand held mixer, the k-paddle of your free-standing mixer, or even wooden spoons, beat everything together until the batter is nice and smooth.
Add the raspberries
  1. Measure out the raspberries and crush them gently with a fork. Add the raspberries to your bowl and mix them in with a spatula.
Bake the raspberry cupcakes
  1. Divide the cupcake batter evenly among the cupcake cases. They should be about ¾ full.
  2. Bake the cupcakes for 20 – 25 minutes. They're ready when they have risen and turned nice and golden brown. If you press down gently on the top they should spring back up. You can also check they're fully baked by inserting a skewer, cocktail stick or sharp knife into the middle of the cupcake. If they're baked it should come out clean. If it's not, pop the cupcakes back in the oven for a few more minutes.
  3. Remove the cupcakes from the oven and leave them to cool in the muffin tin for a few minutes before removing them and putting them on a wire rack to cool completely.
Make the icing
  1. Start by making the buttercream icing. Measure the, icing/confectioners sugar, butter and milk out and add them to your free-standing mixer or a large mixing bowl.
  2. Cover your bowl or mixer with the lid, or a clean tea-towel and use the k-paddle of your mixer or hand held mixers and start mixing the icing.
    Start on a slow setting and once the icing sugar has mixed in, you can turn the speed up and keep beating it for at least 5 minutes.
  3. We've used a two tone icing. If you want to do the same, take out half of the icing before adding a spot of pink food colouring and mixing it in to the remaining icing.
    To make the two-tone icing, place both colours of icing onto separate pieces of cling film/glad wrap wrap them up and roll them into thin sausages.
    Cut the cling film off at one end of each icing sausage and place them in a piping bag fitted with a large plain or star shaped nozzle.
Decorate the raspberry cupcakes
  1. Swirl the icing on top of the cupcakes. Start at the outside and go round in circles until you get to the middle. If you have icing leftover once you've iced all the cupcakes, add another swirl on top.
    Finally, add a raspberry and/or freeze dried raspberries to the tops of each of the cupcakes.