Sarah Dall’s foolproof cupcakes recipe

June 27, 2016 (Last Updated: January 11, 2019)

Sarah Dall is a passionate food stylist, cook and blogger. Here’s her favourite cupcake recipe, plus tips on how to give them a professional touch at home.

Sarah Dall's foolproof cupcakes recipe

Serves: 12 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
  • 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



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.

_ Keep it simple; don’t be fussy and pretentious.
_ Use fresh herbs and garnishes or grow your own if you can.
_ Take advantage of what’s in season.
_ Try and prepare as much as possible beforehand.
_ Use lovely natural and textured fabrics, cutlery and glass.
_ Use subdued and mood-enhancing lighting.
_ Ingredients should be real: if you don’t eat it, don’t use it.

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