INGREDIENTS FOR MAKING THE RASPBERRY CUPCAKES makes 12 cupcakes
3/4 CUP Butter at room temperature
3/4 cup castor sugar
3 large eggs room temperature
3/4 cup self raising flour
3/4 teaspoon baking powder
1/2 cup raspberries frozen
1/2 teaspoon fresh mint leaves finely chopped
FOR THE RASPBERRY CREAM CHEESE FROSTING
50 grams butter at room temperature
100 Grams cream cheese
11/2 cups of powdered sugar
2 tablespoons raspberry jam without seeds
METHOD FOR MAKING THE CUPCAKES.
Preheat oven to 180 degrees C.Line the cupcake pan with paper liners.
In a bowl using an electric beater at medium speed cream the butter and sugar until light and fluffy.
Now add in the eggs one by one following each with a spoonful of the self raising flour.Mix until all ingredients are well incorporates.Now add the raspberries and finely chopped mint leaves and fold into the mixture gently until evenly dispersed.Spoon this prepared cupcakes batter into your paper lined cupcake pans about 2/3 rd full and bake in the oven for about 20-25 minutes till golden on top.Let the cupcakes remain in the oven for about 10 minutes to cool.Transfer to a wire rack and cool completely before frosting them.
METHOD FOR THE FROSTING
In a large bowl with an electric mixer beat the butter till it is creamy.Add the cream cheese and jam and beat again till the ingredients are well combined.Now mix in the icing or powdered sugar and beat well till the desired consistency is achieved.
Using a star nozzle fit it at the end of your piping bag and fill the frosting into the bag.Pipe swirls of the buttercream frosting to the top of each of your cupcakes and garnish with a raspberry to each to decorate.
3/4 CUP Butter at room temperature
3/4 cup castor sugar
3 large eggs room temperature
3/4 cup self raising flour
3/4 teaspoon baking powder
1/2 cup raspberries frozen
1/2 teaspoon fresh mint leaves finely chopped
FOR THE RASPBERRY CREAM CHEESE FROSTING
50 grams butter at room temperature
100 Grams cream cheese
11/2 cups of powdered sugar
2 tablespoons raspberry jam without seeds
METHOD FOR MAKING THE CUPCAKES.
Preheat oven to 180 degrees C.Line the cupcake pan with paper liners.
In a bowl using an electric beater at medium speed cream the butter and sugar until light and fluffy.
Now add in the eggs one by one following each with a spoonful of the self raising flour.Mix until all ingredients are well incorporates.Now add the raspberries and finely chopped mint leaves and fold into the mixture gently until evenly dispersed.Spoon this prepared cupcakes batter into your paper lined cupcake pans about 2/3 rd full and bake in the oven for about 20-25 minutes till golden on top.Let the cupcakes remain in the oven for about 10 minutes to cool.Transfer to a wire rack and cool completely before frosting them.
METHOD FOR THE FROSTING
In a large bowl with an electric mixer beat the butter till it is creamy.Add the cream cheese and jam and beat again till the ingredients are well combined.Now mix in the icing or powdered sugar and beat well till the desired consistency is achieved.
Using a star nozzle fit it at the end of your piping bag and fill the frosting into the bag.Pipe swirls of the buttercream frosting to the top of each of your cupcakes and garnish with a raspberry to each to decorate.
