Making these delicious cupcakes is such an easy task and can be decorated any way you like. They are perfect for any cupcake lovers out there and are really bringing that spring vibe to us, ready for March to arrive. Here is the recipe for the yummy scrummy raspberry cupcakes:
125g unsalted butter
190g caster sugar
180g plain flour
2 tsp baking powder
For the icing:
250g unsalted butter
275g icing sugar
1/2 tsp vanilla extract
pink food colouring
Heat the oven to gas mark 4. Line the cupcake tray with paper cases.
Mix together the butter and sugar until light. Add in the eggs and vanilla extract, then the flour and baking powder. Gradually add the milk until your batter is smooth.
Divide the batter into the cupcake cases and bake for 20 minutes. Move to a wire rack to cool.
When cooled, cut out a hole in the middle of the cupcakes and fill in with the raspberry jam.
Make the icing by mixing together the butter and icing sugar until fully combined. Add in the vanilla extract and a few drops of your food colouring.
Spoon or pipe the icing onto the cupcakes and add a raspberry dipped in your sprinkles to the top.