Raspberry Buttercream Muffins
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
10
- For the cupcakes
- 2 ¾ cups all-purpose flour
- 1 Tbsp Baking powder
- ½ cup superfine caster sugar
- ½ cup unsalted butter (melted)
- 2 eggs
- ⅞ cup milk
- 1 cup Raspberries
- For the topping
- 1 cup Raspberries (heaped)
- ½ cup unsalted butter
- 3 ½ cups powdered sugar
- pink Food coloring
- To decorate
- pink colored sparkling sugar
- small violet Candy
- pink sugar heart (candy)
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Grease 10 muffin cups or place paper cases in a 10 hole muffin tin.
2.
Sift the flour and baking powder into a mixing bowl. Add the sugar.
3.
Whisk together the butter, eggs and milk. Pour into the dry ingredients and stir until just combined.
4.
Stir in the raspberries.
5.
Spoon into the paper cases and bake for 15-20 minutes until golden. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the topping: puree the raspberries in a blender or food processor. Strain the raspberries through a sieve into a bowl to remove the seeds.
7.
Beat the butter until soft, then add the raspberry puree and beat until smooth and creamy.
8.
Gradually sift in the icing sugar, beating until smooth, then beat in the food colouring.
9.
Spoon into a piping bag and pipe a swirl on each cake. Sprinkle with sparkling sugar and decorate with sweets and sugar hearts.
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