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Raspberry and cream cupcakes

Raspberry and cream cupcakes

These raspberry filled cupcakes topped with pretty pink frosting are the perfect present for a special someone.

Ingredients

For the cupcakes
For the icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.

  2. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.

  3. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.

  4. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

  5. Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.

  6. Decorate the cupcakes with the icing and top each cupcake with a raspberry.

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This recipe is from...

The Great British Bake Off Episode 1 bbc_one The Great British Bake Off

Next on

BBC One

8:00pm Wednesday 6 August

The baking challenge is back, welcoming the tent's youngest-ever baker and the oldest.

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