15 minutes plus 20 minutes to prepare Butter Cream Icing
Cook Time:
20 minutes
Makes:
20 or more cupcakes
Raspberry and Rose Cupcakes
Ingredients
125g Western Star Cultured Unsalted Butter, softened
1 teaspoon vanilla extract
3/4 cup caster sugar
2 eggs, lightly beaten
1 1/2 cups self raising flour
1/2 cup milk
20 frozen raspberries
Method
Combine butter, vanilla, sugar, eggs, flour and milk in a bowl and beat with an electric mixer for 3-4 minutes until mixture is smooth and pale in colour.
Spoon mixture into decorative cupcake cases and press a frozen raspberry in the centre of each with the tip of a skewer.
Bake at 180°C for 20 minutes or until golden and cooked through. Remove from pans and cool completely on a cake rack before decorating.
Tips & Hints
These light vanilla cupcakes are a great alternative to a traditional birthday cake.
Have all cupcake ingredients at room temperature (including milk) before beating to guarantee a light and fluffy end result. Try adding a teaspoon of rosewater to cupcake mixture before cooking, for a more intense rose flavour.
Butter Cream Icing
Ingredients
125g Western Star Unsalted Butter, softened
3/4 cup icing sugar, sifted
1 tablespoon milk
Chopped pistachio nuts and dried edible rose petals, for sprinkling
Method
Beat butter in an electric mixer for 10-15 minutes until creamy and very pale in colour.
Beat in half the icing sugar for 2 minutes until well incorporated. Add milk and beat for a further 2 minutes, then beat in remaining icing sugar for a further 2 minutes. The icing should be fluffy and smooth.
Lightly tint icing with a skewer which has been dipped in a little food colouring, swirl through icing before beating in well.
Spread cupcakes with Butter Cream Icing and sprinkle with dried edible rose petals and pistachios, if desired.
