Double Raspberry Cupcakes - Queen Fine Foods
These bright little cupcakes have raspberry rippled through the cake base, and through the sweet-tart icing.
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Ingredients
- <p>3 large eggs</p>
- <p>1 cup (220g) caster sugar</p>
- <p>1 tsp QueenOrganic Vanilla Bean Paste</p>
- <p>100g unsalted butter, melted</p>
- <p>100ml milk</p>
- <p>1 1/3 cup (200g) plain flour</p>
- <p>2 tsp baking powder</p>
- <p>1 pinch of salt</p>
- <p>zest + juice of 1 lemon (approx. 45ml juice + 1 tbsp zest)</p>
- <p>1 1/4 cups (150g) fresh or frozen raspberries</p>
- <p>1 1/4 cup (190g) icing sugar</p>
- <p>150g cream cheese (or 80g plain Greek yoghurt)</p>
- <p>2/3 cup (80g) fresh or frozen raspberries plus extra for decorating</p>
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