Raspberry and Rose Cupcakes
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:
708
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.
Western Star Unsalted Butter
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