My neighbour has a beautiful Japonica tree in his garden which is hanging over our fence, and this makes me so happy every time I look out the window. It is in full bloom now, and the sight of it made me acknowledge that finally Spring is definitely here! Exciting times ahead as every year when we shift from Winter to Spring, then into Summer. I love this time of year so much, and the kids feel the same.
So, without any further ado, let me bring you these simple but very delicious Raspberry Cupcakes on the table. There. Enjoy.
You’re welcome.
Ingredients :
-1 cup sugar
-125 g unsalted butter (room temperature)
-2 eggs
-2 tsp Vanilla extract
-1 tsp baking powder
-1 + 1/3 cup flour
-1/3 cup milk
-250 g fresh raspberries
Frosting:
-125 g unsalted butter (room temperature)
-half tsp Vanilla extract
-4-5 cups icing sugar (according to your personal taste)
-few drops pink food color (depending how light or deep pink you want your icing to be)
Method:
Preheat your oven to 350 degrees. Line your cupcake tin with paper cases.
In a mixing bowl, cream together the butter and the sugar. Add the eggs and vanilla and mix until you get a smooth and fluffy consistency. Add the dry ingredients and only mix until everything is combined, but please don’t overmix your batter.
Throw in the raspberries, and mix lightly, reaching down with a spatula to coat the fruits, but don’t crush them.
Scoop the batter into your lined cupcake tin, only filling 3/4 of the way up because they will rise. Bake for 20 minutes, then let them cool completely on a wire rack before frosting with the butter cream.
To make the frosting, start with creaming the butter with 1 cup icing sugar, gradually adding the vanilla, pink color and more sugar, until you get your desired icing color and consistency.
You might want to add fresh raspberries to your icing too, in this case make sure you buy more in the first place, and bare in mind that in this case you will need more icing sugar too.
Olison's Cupcakes 