Raspberry and Cream Cupcakes

Raspberry filled cupcakes topped with pink frosting, perfect for a special gift or afternoon tea.

Baking Vegetarian Dessert Raspberry Great British Bake Off

Estimated Nutrition

Calories

408

kcal / serving

4896.2 kcal total

Carbs

49.5g

per serving

594.1 g total

Fat

22.7g

per serving

272.8 g total

Protein

3.2g

per serving

38.4 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

180

Caster Sugar

tsp

Baking Powder

heaped

250

Icing Sugar

Dairy

180

Butter

softened

Milk

3-4 tbsp

piece

Egg

free-range

125

Butter

softened, for icing

Milk

for icing

Fruits

150

Raspberry

for the filling

GrainsCereals

180

Plain Flour

Other

drop

Red Food Colouring

Method

Preheat the oven to 180°C and line a muffin tin.

Layer batter and raspberries into the cupcake cases.

Bake for 15-20 minutes until golden.

Beat butter, icing sugar, milk, and colouring for five minutes.

Pipe icing onto cooled cakes and top with a raspberry.

Mix all cupcake ingredients except raspberries in a food processor.