Prep:  15 minutes plus 20 minutes to prepare Butter Cream Icing
Cook:  20 minutes
Makes:  20 or more cupcakes
Average: 4.9 (7 votes)
Difficulty:
Cuisine:
Saved:
707
Recipe by: Western Star
A pretty little treat to make for your Mum, Valentine or someone special. This raspberry and rose cupcake is light, fluffy and pretty as a picture.

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Raspberry and Rose Cupcakes
Ingredients:
Raspberry and Rose Cupcakes
Butter Cream Icing
Method:
Raspberry and Rose Cupcakes
  1. 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.
  2. Spoon mixture into decorative cupcake cases and press a frozen raspberry in the centre of each with the tip of a skewer.
  3. 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
  1. Beat butter in an electric mixer for 10-15 minutes until creamy and very pale in colour.
  2. 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.
  3. Lightly tint icing with a skewer which has been dipped in a little food colouring, swirl through icing before beating in well.
  4. Spread cupcakes with Butter Cream Icing and sprinkle with dried edible rose petals and pistachios, if desired.
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