These raspberry swirl cupcakes are especially delicious because of their freshness. Using fresh raspberries makes all the difference in the world to these golden little delights. Top with creamy, chocolaty icing and you’ve got the perfect cupcake.
Raspberry swirl cupcakes
- 100g softened butter
- 2,5ml (½ tsp) NoMu vanilla paste
- 115g castor sugar
- 2 large eggs
- 160g self-raising flour
- 30ml (2 tbsp) milk
- 200g fresh raspberries
- 50g white chocolate drops
Raspberry butter icing
- 125g softened butter
- 300g icing sugar
- 45ml (3 tbsp) tepid water
- 2,5ml (½ tsp) vanilla extract
- 100g fresh raspberries, puréed, plus a few extra to garnish
- 25g white chocolate drops
Preheat the oven to 160°C and line a standard muffin tin with paper cases.
For the cupcakes, place all of the ingredients in a mixer and beat until soft and fluffy. Fold the raspberries and white chocolate into the mixture. Divide the mixture among the cases.
Bake until cooked through, about 12 – 15 minutes.
For the icing, beat the butter until soft. Add the sifted icing sugar and water. Mix in the vanilla and beat until thick and fluffy. Add the raspberry purée.
Remove the cupcakes from the oven and place on a cooling rack. Ice when cool and garnish with the raspberries and white chocolate drops.