Preheat oven to 170°C/150°C fan-forced. Line a 12-hole (1/3 cup capacity) muffin pan with paper liners
Using an electric mixer, cream butter, sugar and vanilla in a bowl until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Fold in the flour alternately with the milk until well combined
Scatter over 1 cup frozen berries and gently stir to combine. Spoon mixture into cases. Bake for 25-30 minutes until golden and a skewer inserted into the centre of the cakes comes out clean
Set aside for 5 minutes then transfer cakes to a wire rack to cool
To make cupcake topping, place remaining raspberries into a shallow bowl. Set aside to defrost. Roughly mash with a fork. In another bowl, beat cream and icing sugar until firm peaks form
To serve, spoon cream evenly onto cupcakes. Spoon over mashed raspberries and serve
Tips & Hints
Creative Gourmet Organic frozen Raspberries are very sweet and great for this recipe, if preferred use non-organic Creative Gourmet frozen Raspberries
Multix brand muffin wrappers (from baking section in supermarkets) make the perfect non-stick paper liners
