Apple & Raspberry Cupcakes

Fri, 20 March 2020

Ingredients

For the cupcake:

220g self-raising flour

1 rounded teaspoon baking powder

4 large eggs

220g caster sugar

220g butter, very soft at room temperature

½ teaspoon vanilla extract

1 apple, finely diced

Raspberries

For the buttercream frosting:

250g butter, very soft at room temperature

500g icing sugar

Raspberries

For decoration:

White chocolate

Sprinkles

Raspberries

Method:

1. Sieve the flour and baking powder into a bowl.

2. Add all ?the other sponge ingredients and whisk together until you have a smooth, well-combined mixture. This will take about 1 minute.

3. Gently mix in the diced apple. Spoon the mixture into the cupcake cases and top each cupcake with two fresh raspberries.

4. Bake for 18-20 mins until golden brown and a skewer inserted into the middle of each cake comes out clean.

5. Leave to cool completely on a wire rack.

6. To make the buttercream, whisk the softened butter until super soft then add the icing sugar.

7. Finally add about 6 raspberries and mix well. Spoon or pipe buttercream onto the cooled cupcakes.

8. Decorate with chocolate, sprinkles and raspberries.