You will need:
For the Cupcakes:
175g Self Raising Flour
175g Margarine
175g Caster Sugar
3 Eggs
150g Raspberries
For the Buttercream:
175g Icing Sugar
75g Butter
100g White Chocolate
(Optional) Raspberries to decorate
Method:
1. Firstly, for the cupcakes. In a bowl, cream together your margarine and caster sugar.
2. Then add your eggs and mix well.
3. Add your flour and mix well until well combined.
4. Add raspberries, then mix until well combined.
5. Then divide your mixture between 12 cupcake cases, and bake in a pre-heated oven at Gas Mark 5, 190C or 170C fan assisted for 16-20 mins.
6. To make the buttercream, Make sure the butter is at room temperature and add to the icing sugar. Push the butter into the icing sugar using a fork. This should help keep the icing dust down. (You can use a stand mixer if you have one)
7. Once the butter and icing sugar are as mixed as they can be, melt the white chocolate in the microwave for 20 seconds at at time until fully melted. Then add a bit at a time until it is a smooth buttercream. If the buttercream is still too thick after adding the white chocolate then add a little bit of milk until the consistency you want.
8. Then decorate the top of each cupcake with your buttercream. I also added a raspberry to the top of each cupcake.
Comments