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.

    Midlothian, Scotland, UK
    14 people made this

    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)

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4. Place cupcake cases into a tin.
    2. 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.
    3. Bake in the oven for 15 to 18 minutes or until golden brown and bouncy to the touch.
    4. 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!

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