by Charlotte Jane Davis
This recipe is great with either frozen or fresh raspberries. Both are great, and although the textures are different in the end, they both make a delicious raspberry flavored treat for you to enjoy and share!
Tip: For easier frosting, cool the baked cupcakes in the refrigerator until firm before filling and frosting the cake. A freshly baked cake is quite soft and when you try to spread the frosting, it is possible for it to break. Refrigerate the cake first to prevent this issue.
Equipment required (bakeware & tools)
- Mixing bowl
- Stand mixer
- Muffin pan
- Baking cup
- 1 cup all-purpose flour
- 1 tablespoon softened butter
- 100g softened butter
- 1 cup icing sugar
- 1/2 cup caster sugar
- 1 teaspoon vanilla essence
- 2 eggs
- 1/3 cup milk
- 1 cup raspberries
- 1/4 cup crushed raspberries
This recipe yields for one dozen servings
Time required: 45 minutes
Preheat the oven to 325 degrees F. Grease or butter two 12 cup muffin pans or line them with baking cups.
In a stand mixer, beat butter, sugar, and vanilla on medium speed or until light-colored and fluffy. Gradually add one egg at a time, mix well until smooth.
Stir in half the flour and pour in all the milk, then fold in the remaining flour, beat until smooth. Then add in the raspberries.
Evenly distribute the mixture into prepared cups. Bake for 20 mins or until browned. Let it sit on the cooling rack for 5-10 minutes.