Raspberry Cupcakes

Ingredients

To make the cake

150g Unsalted softened butter

150g Unrefined caster sugar

3 Eggs

150g Self-raising flour

100g Raspberries

To make the buttercream

25g Unsalted butter

75g Cream cheese

1tbsp Raspberry jam

400g Icing sugar

Method

Pre-heat the oven to 180°c. Line a 12-hole cupcake pan with paper cases.

Whisk the butter and caster sugar in a large bowl until creamy and light. Gently add each of the eggs one by one and mix well.

Add the flour to the bowl and mix until fully incorporated.

Add the raspberries and mix again until fully incorporated. Fill each paper case with cupcake mixture until around 2/3rds full.

Bake in the oven for 20-25 minutes, to check they are baked insert a cake tester into the centre, if the tester comes out clean remove the cakes and transfer to a wire rack to cool.

To prepare the buttercream, mix the butter in a bowl, add the cream cheese and jam and mix well. Sift in the icing sugar and mix until fully incorporated.

Use a large piping bag and a star nozzle; add the frosting to the bag. Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.