Rated 5 out of 5 based on 1 votes
- 1 1/2 cup sugar
- 85 g pkt of raspberry flavoured jelly
- 1 cup butter
- 4 x eggs
- 3 cups sr flour
- 1 Tbls baking powder
- 3/4 tspn salt
- 1 cup milk
- 1 Tbls vanilla essence
- 1 cup frozen raspberries
- 2 cups icing sugar (for the icing)
- 2 Tbls butter (for the icing)
- 1/2 tspn vanilla essence (for the icing)
For The Cupcakes:
Preheat oven to 180 degrees and place out cupcake papers into muffin tins.
In a microwave safe bowl add the frozen raspberries and place in the microwave for 30-40 secs or until the raspberries are defrosted. Using a fork mush the raspberries up to a puree. Add the milk and vanilla essence and combine. Set aside.
In a electric mixing bowl add the butter, sugar and jelly crystals. Beat until light and creamy.
Place the eggs in one at a time until combined, scraping down the sides of the bowl after each addition.
Add the sifted flour, baking powder and salt into the butter mixture alternately with the milk mixture. Mix until just combined. Colour the mixture with pink food paste food colouring until the desired colour is reached
Divide the batter among the cupcake papers and place in the oven for 20-25 minutes or until a skewer comes out clean.
For The Icing:
In a bowl sift the icing sugar and add the butter and vanilla essence. Mix with a spoon until combined.
Add a tablespoon of hot water and mix. Repeat until the mixture is a spreadable consistency.
If the mixture gets too runny add some more icing sugar.
Ice the cupcakes once cool and decorating with silver balls.
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Melissa that is very beautiful presentation and must be very yummy.