Raspberry Cupcakes

Raspberry Cupcakes 2

Happy National Cupcake Week Everyone!

Raspberry Cupcakes

Makes 12

120 g plain flour, sifted
120 g caster sugar
50 g unsalted butter, at room temperature
1 tsp vanilla essence
1 ½ tsp baking powder
120 ml milk
1 large egg
pinch of salt
6 fresh raspberries, chopped into small pieces

For topping:
250 g mascarpone cheese, cold
4-5 tbsp icing sugar, more if raspberries are on the sour side
6 fresh raspberries, chopped into small pieces
3-4 tbsp Framboise liqueur or any other raspberry liqueur

Also you will need: 12 cupcake cases and cupcake tin

Preheat the oven to 170ºC. Place paper cases in cupcake tin.

Put flour, caster sugar, butter, baking powder and a pinch of salt in a large bowl. Using handheld electric whisk beat on a slow speed till nicely combined.

In separate, small bowl beat an egg, milk and vanilla essence. Slowly pour into flour mixture and beat slowly for few minutes until all is well mixed.
Place paper cases in cupcake tin and divide chopped raspberries between 12 paper cases.
Spoon the mixture into the paper cases until two-thirds full. Bake for 20-25 minutes, on the middle shelf of the oven, until golden brown.
Cool cupcakes on a wire rack.

Let the cupcakes cool completely before putting topping.

For the topping:

In a large bowl place mascarpone cheese and icing sugar. Using handheld electric whisk beat very slowly. Then add chopped raspberries, raspberry liqueur and gently beat for 1 minute. Juices will release at this point and your frosting will get nice, pinky colour.

Pipe or spoon over each cupcake and serve!

Bon appetit.