Raspberry Cream Cupcakes To Try Out This Springtime. Hello friends. So are you looking for a cupcake recipe to try out this spring?

Raspberry Cream Cupcakes To Try Out This Springtime:

Raspberry Cream Cupcakes anyone? Great for Afternoon Tea. Of course, 1 might not be enough.

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Makes 12

Preparation Time: 15 minutes
Cooking Time: 15 minutes
To Decorate: 15 minutes

Cakes:

100 g (4 oz) soft margarine

100 g (4 oz) caster sugar

125 g (41/2 oz) self-raising flour

2 medium eggs

1 teaspoon vanilla extract

100 g (4 oz) raspberries, crumbled

To Decorate:

150 g (5 oz) full fat cream cheese

150 g (5 oz) icing sugar, sifted

½ teaspoon vanilla extract

Extra raspberries and edible glitter flakes

Cupcake wraps, optional

Raspberry Cream Cupcakes Method:

1.) Firstly, preheat the oven to 180oC/fan 160oC/Gas Mark 4.

2.) Separate 12 foil or paper cupcake cases and put into a bun or muffin tin.

3.) Add all the cake ingredients to a bowl except the raspberries and beat until smooth.

4.) Fold in the crumbled raspberries then divide evenly between the paper cases.

5.) Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip.

6.) Take out of the tin and leave to cool on a wire rack.

7.) Add the cream cheese to a bowl and soften with a wooden spoon.

8.) Gradually mix in the icing sugar then the vanilla until smooth.

9.) Pipe over the top of the cakes then decorate with the raspberries and glitter flakes.

10.) Last but not least, add cupcake wraps if liked. Store in the fridge until ready to serve.

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Raspberry Cream Cupcakes To Try Out This Springtime:

So what do you think about this cupcake recipe? Do you fancy making some? Because I do. I could eat one right now. I love cupcakes, especially cream filled ones. Guest post Credits- Seasonal Berries.

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Raspberry Cream Cupcakes To Try Out This Springtime:

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