vanilla cupcakes with a hint of raspberry.

(By that, I do not mean those treats hidden beneath my t-shirt..)

A couple of weeks ago I shared a yummy cupcake recipe that I made for my lovely Charli's birthday. I also made these vanilla cupcakes, and I thought it was about time I let you in on the recipe! 

Cupcake ingredients:

• 110g unsalted butter

• 110g caster sugar (preferably infused with vanilla pods)

• 2 eggs, beaten

• seeds of 1/2 vanilla pod or 2 tsp vanilla extract

• 110g self raising flour

• 1-2 tbsp milk

Method:

• Preheat oven to 180ºC and line a muffin tin with cases

• Cream the butter & sugar together until pale and fluffy

• Add the eggs and vanilla a little at a time

• Fold in the flour with a metal spoon and add the milk as needed

• When the mixture is of dropping consistency, divide between cupcake cases

• Bake for 10-15mins, or until a skewer comes out clean

• Leave to cool on a wire rack before icing 

(see below for icing recipe!)

Cupcakes based on this recipe.

Icing ingredients:

• 110g unsalted butter

• a handful of ripe raspberries

• 2 tsp vanilla extract
• seeds from 1/2 a vanilla pod

• 2 tsp whole milk

• 200g icing sugar

Method:

• Heat butter, vanilla & milk in a saucepan over a low heat for 7 minutes, then pour into a bowl

• In the same saucepan, heat raspberries until they form a sauce, leave to cool

• Sift the sugar into the butter mixture, a little at a time & add vanilla seeds

• Mix to a paste, add a little of the raspberry sauce & stir until smooth

• Use a sharp knife to cut away a little of the cupcake, and fill with raspberry sauce

• Use a non-serrated knife to ice the cupcakes

Icing based on this recipe.

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