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

Pipe icing onto cooled cakes and top with a raspberry.

Mix all cupcake ingredients except raspberries in a food processor.

Layer batter and raspberries into the cupcake cases.

Bake for 15-20 minutes until golden.

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

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