Raspberry and almond cupcakes (makes 12 muffin size cakes)
125g butter, softened
2 eggs
150g caster sugar
1/2 teaspoon vanilla extract
90g dried raspberries
100g ground almonds
150g self raising flour
60ml milk
- Preheat oven to 160-180 deg C.
- Line muffin tray with paper cases.
- Beat flour, butter, milk and eggs in a bowl with an electric mixer until the mixture turns a pale colour.
- Stir in ground almonds and dried raspberries
- Divide mixture between cases.
- Bake for between 25-30 minutes.
- Place cakes on wire rack to cool.
Decorating the cakes
- Using pre-bought vanilla butter frosting, add a few drops of both blue and yellow food colouring to the butter cream and mix until you achieve the required colour.
- Fill piping bag with butter cream and pipe in swirls on top of the cakes.
- Place fondant flowers on top.