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.
