How to make Raspberry Ripple Cupcakes with Vanilla Buttercream

You will need:

For the Cupcakes:

175g Self Raising Flour

175g Margarine

175g Caster Sugar

3 Eggs

75g Frozen Raspberries

1tsp Red Food Colouring

For the Buttercream:

200g Icing Sugar

90g Butter

1tsp Vanilla Extract

2tsp Milk

1tsp Red Food Colouring

Method:

1. First, prepare the cupcakes by breaking up the frozen raspberries.

2. In another bowl, cream the margarine and caster sugar together.

3. Next, add the eggs and mix thoroughly.

4. Incorporate the flour and mix until fully combined. Then divide the batter equally into two separate bowls.

5. To one portion of the batter, add the frozen raspberries and red food coloring, mixing until well blended.

6. Spoon alternating layers of raspberry and plain batter into a pre-lined cupcake tray with 12 cases. Use a skewer to swirl the mixtures together.

7. Bake in a pre-heated oven at Gas Mark 5, 190°C, or 170°C fan-assisted for 18-20 minutes.

8. For the buttercream, ensure the butter is at room temperature and mix it with the icing sugar. Use a fork to incorporate the butter into the sugar, which helps minimize icing dust. (A stand mixer can be used if available)

9. Once the butter and icing sugar are thoroughly mixed, add the red food coloring and mix well. Gradually add milk until you achieve the desired consistency.

10. Finally, decorate each cupcake with the buttercream.

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