Raspberry ripple cupcakes
30 min
These delicious cupcakes are really easy to make. The raspberry ripple icing is divine! You can add a drop of vanilla extract to the cupcake mixture, if wished.
14 people made this
Ingredients
Makes: 12 cupcakes
- 100g butter or margarine, softened
- 100g caster sugar
- 2 medium eggs, beaten
- 100g self-raising flour
- Icing
- 75g butter
- 175g icing sugar, sieved
- 3 tablespoons seedless raspberry jam
- red and pink sprinkles (optional)
Method
Prep:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 180 C / Gas 4. Place cupcake cases into a tin.
- In a bowl, cream together the butter and caster sugar. Once mixed together, gradually add the beaten eggs. Now add the self-raising flour and stir well. Once the flour is combined and there are no lumps, divide the mixture equally between the cupcake cases.
- Bake in the oven for 15 to 18 minutes or until golden brown and bouncy to the touch.
- Whilst the cakes are cooling, start making the icing. In a bowl, soften the butter with an electric hand whisk. Then gradually add the icing sugar until it is all combined all it forms a light, creamy icing mixture. Add the raspberry jam and stir gently with a spoon so that it is just marbled into the icing. Fill a piping bag with the icing and ice the cupcakes when they have cooled. Sprinkle with the sprinkles if you are using them. Enjoy!
