Raspberry Cupcakes

Another recipe adapted from a Cook Veg recipe, these cupcakes are gorgeous. The raspberries are quite tart so I suggest a sweet topping; I put whipped cream on some, whilst on others I did a basic chocolate ganache (see here for an example recipe), but you could also do a sweet cream cheese topping if you like (as in the original recipe).

Makes 12 cupcakes

Ingredients:

100g soft unsalted butter/margarine
100g caster sugar
125g plain flour
2 tsp baking powder
pinch salt
2 eggs
1 tsp vanilla essence
125g pack raspberries (set 12 aside for decorating)

Instructions:

Preheat oven to 180 C / 350 F / Gas Mark 4

1. Cream butter and sugar in a mixing bowl.

2. Sift flour, baking powder and pinch of salt into the mixture and fold in.

3. Add the eggs one at a time, and beat in.

4. Add the vanilla essence and raspberries to the mixture and mix thoroughly to break up the raspberries. Remember to leave 12 raspberries to one side for decoration.

5. Line a cake tray with fairy/cup cake liners and spoon the mixture into each liner.

6. Bake in oven for 15-20 minutes until cooked through; the tops should spring back lightly when touched.

7. Transfer to a wire rack and cool. If desired, top with cream/ganache/cream cheese mix and a raspberry.