Raspberry and Strawberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ⅔ cup superfine caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups self-rising flour (sifted)
- ½ cup milk
- ⅔ cup Raspberries (finely chopped)
- ⅔ cup Strawberries (finely chopped)
- For the topping
- ¾ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
- blue Food coloring (or powder)
- To decorate
- 12 small Strawberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light.
3.
Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and milk until just combined, then stir in the berries.
4.
Bake for 20-25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Beat in the vanilla.
6.
Add a little blue colouring paste and swirl with a cocktail stick.
7.
Spread the buttercream on top of the cakes. Place a strawberry on top of each cake.
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