Raspberry Pink Velvet Cupcakes

Fri, 14 February 2020

Raspberry Pink Velvet Cupcakes

(makes approx 12 cupcakes)

 

Cupcake Ingredients:

225g Plain Flour

225g Caster Sugar

115g Soft Butter

100g Fresh Raspberries

2 eggs

1/2 tsp Vanilla Extract

210g Plain Flour

1 tsp Baking Powder

1/4 tsp Salt

85ml Buttermilk

1tsp Pink food colouring (optional)

 

Raspberry Cream Cheese Icing:

250g Icing Sugar

100g Soft butter

25g Soft Cream Cheese

50g Fresh Raspberries

 

method:

1. In an electric mixer or with a hand mixer on medium speed cream together the butter and sugar until light and creamy
2. Add half of the fresh raspberries and beat until smooth
3. Add eggs one at a time until blended
4. Add vanilla extract
5. In a separate bowl combine the baking powder, salt and flour
6. Reduce the mixer to a slow speed and beat in the flour and buttermilk alternately.
7. Beat in the pink food colouring to make your cupcakes extra pink (optional)
8. Remove bowl from the mixer and carefully fold in the second half of the fresh raspberries trying not to break them up too much.
9. Scoop the mix into lined cupcakes cases and bake in a preheated oven 180 degrees for 18 minutes.
10. Once baked remove from tin and allow to cool on a rack.
11. To make the icing, beat the butter and cream cheese together on a medium speed
12. Reduce speed and gradually add in icing sugar
13. Once sugar is blended and a smooth mixture is formed beat in the fresh raspberries.
14. When the cupcakes are cooled, pipe the icing on top with a piping bag and nozzle, top with a whole fresh raspberry

 

To make these cupcakes into a 8” 3 layer cake simply double the recipe. Bake in a preheated oven 170 degrees for 22 mins.