Vanilla and raspberry cupcakes are match made in heaven, lovely soft moist vanilla cupcake with a a delicate creamy raspberry frosting.
Sometimes the eyes need that extra kick, so I did actually add a little pink food colouring to the frosting to elaborate the raspberry feel to them.
Cupcakes are great party add-ons, as they are individual size portion all in it’s own little case.
I did make these for a girly birthday party and they seemed to have gone down well – maybe too well as an hour in and they had all disappeared with kids asking for more! Oops maybe I should have made 2 dozen!
5oz Caster Sugar
5oz Self Raising Flour
3 Tbsp Milk
1 Tsp Vanilla
1 Tsp Baking Powder
1 1/2 Tbsp Sprinkles
300g Icing Sugar
2 Tsp Raspberry Flavour
Pink Food Colouring
Sprinkles to Decorate
Love Hearts to Decorate
Using the all in one method add the eggs, margarine, caster sugar, flour, baking powder, vanilla and milk to the mixing bowl.
Using a paddle attachment mix for about 2 minutes then add sprinkles to the batter.
Fold in the sprinkles by hand using a rubber spatula.
Scoop the batter into 12 deep cupcake cases.
Bake in the oven at 170c for 15-20 minutes, remove from the oven and allow to cool before icing.
Beat together the butter, icing sugar and raspberry flavouring.
Pipe the frosting over the cooled cupcakes and decorate with sprinkles and love hearts.[yumprint-recipe id=’103′]