Raspberry Ripple Cupcakes

I think, after another epic recipe quest, that I have finally found my favourite go-to cupcake.

I have been asked to make cupcakes a lot lately by my cafe customers and it’s kind of just expected that I have a good recipe up my sleeve.

Well, after a few months of trial and error, now I do.

Buttery, soft and fluffy-light, these little cakes are everything you want in a cupcake.

Here is a delicious raspberry version topped with sugared rose petals for this month’s Sweet Adventure Blog Hop: Berry Nice to Meet You.

If you live in Sydney, you can find these babies, as well as choc fudge, citrus and vanilla flavours at Bacino, Chowder Bay & Clifton Gardens. 

Enjoy!

Larissa x

Raspberry Ripple Cupcakes
• Adapted from Donna Hay Kids Magazine issue 2011
(Makes 24)

250g butter, softened
385g caster sugar
1 teaspoon vanilla extract
4 eggs
375g self-raising flour, sifted
1 ½ cups milk
¾ cup frozen or fresh raspberries, crushed
Sugared rose petals (I cheat and buy mine from Coco Chocolate)

Preheat oven to 160C.
Line two 12-hole muffin tins with cup cake cases.
Cream butter, sugar and vanilla in bowl of electric mixer until light and fluffy.
Add eggs, one at a time, and mix until just combined.
Add half the flour and milk and mix on low speed until just combined.
Repeat with remaining flour and milk.
Gently stir in crushed raspberries, taking care not to over-mix.
Spoon mixture into prepared cases, filling to ¾ level.
Bake for 20 mins or until golden and risen.
Cool for 10 mins in tins then lift on to wire racks to cool completely.
Frost cupcakes with raspberry frosting and top with sugared rose petals.

Frosting:

125g butter
1 teaspoon vanilla extract
2 cups icing sugar
1 tablespoon milk
½ cup frozen or fresh raspberries, crushed

Place butter and vanilla in bowl of electric mixer and beat until very pale (about 6 mins).
Gradually add icing sugar, one tablespoon at a time, until combined.
Add milk and beat the frosting until light and fluffy (6-8 mins).
Push the crushed raspberries through a sieve into the mixture.
Add 1 or 2 tablespoons of the raspberry pulp and stir through, creating a ripple effect.

Check out the other berry fabulous recipes on the Sweet Adventures Berry Nice to Meet You Blog Hop: