Raspberry swirl cupcakes
Recipe by Forbidden
cake mixture
100g softened butter
2,5ml vanilla paste
115g castor sugar
2 large eggs
160g self-raising flour
30ml milk
200g fresh raspberries
50g white chocolate drops
icing
125g softened butter
300g icing sugar
45ml tepid water
2,5ml vanilla extract
100g fresh raspberries, pureed
Prep. Time → 10 min
Cook Time → 15 min
1. preheat oven to 160C and line standard muffin tin with paper cases
2. for cupcakes:
place all ingredients in mixer and beat until soft and fluffy
3. fold raspberries and white chocolate into mixture
4. divide into the cases
5. bake until done, about 12-15min
6. for icing:
beat butter until soft
7. add sifted icing sugar and water
8. mix in vanilla and beat until thick and fluffy
9. add raspberry puree
10. remove cupcakes from oven and place on cooling rack
11. ice when cool
desserts, cupcakes, fruity, raspberry, tea party, white chocolate August 07, 2012 15:16
Author Food and Home Entertainment Magazine, August Issue 2012
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