Raspberry Pink cupcakes

Food, Recipes

Raspberry Pink cupcakes

(to make 12 cupcakes)

For the cupcakes:
115g butter
200g caster sugar
2 tsp vanilla extract
2 eggs
190g plain flour
2 tsp baking powder
100mls milk
1 lemon – zest
orange extract
150-200g raspberries

For the buttercream:
500g icing sugar
120g butter
1 lemon – juice
lemon extract
pink food colouring
freeze-dried strawberries (available at Waitrose)

1. Pre-heat oven to 180°C. Cream butter and sugar together until relatively smooth. Add vanilla extract and crack eggs one a time, mixing in between.
2. Sift flour and baking powder into mix gradually whilst mixing. Mix in milk, lemon zest and 1 tsp orange extract.
3. Fold in raspberries.
4. Separate into cupcake cases and bake on middle shelf for around 20 minutes.
5. For the icing, mix icing sugar, butter, lemon juice together. Add 1-2 tbsps milk, 2 tsps lemon extract and pink food colouring until it reaches a good pink colour.
6. Once cupcakes are out of the oven and completely cooled, pipe buttercream using a star nozzle and sprinkle freeze-dried strawberries on top.