Fresh Raspberry Cupcakes

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We had a beautiful, warm, sunny day today as you would expect it to be in July! 🙂 Ha-ha-ha….. what a joke! And not a good one either because it makes me cry not laugh. Truth is the weather was absolutely horrible, horrible, H.O.R.R.I.B.L.E! And unfortunately it’s been like this for months now…For me this is real punishment, that’s what it is! I’m counting the days until we leave at the end of July for 3 weeks of vacation to some really sunny places 🙂 Yes baby!

Back to England, back to my kitchen now, I made yesterday these Raspberry cupcakes using fresh raspberries with butter-cream frosting, which came out very delicious and appropriate to the season.

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Once again my daughter was super-delighted of the pink coloured butter-cream! I had to used pink gel food colouring because the amount of (seedless) raspberry jam stirred in the butter-cream didn’t seem to be enough. Overall I was pleased with this recipe which I found in my little, pocket-size “Cupcakes & Muffins -100 everyday recipes” book, the only changes I made was the butter-cream frosting instead of whipped cream.

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