Raspberry swirl cupcakes – Food & Home Magazine
Raspberry swirl cupcakes are pretty pink perfection. With light cake, creamy icing and just enough fruity tang, you can't go wrong!
Ingredients
- <h3>Cupcake mixture</h3>
- 100g softened butter
- 2,5ml (½ tsp) NoMu vanilla paste
- 115g castor sugar
- 2 large eggs
- 160g self-raising flour
- 30ml (2 tbsp) milk
- 200g fresh raspberries
- 50g white chocolate drops
- <h3>Raspberry butter icing</h3>
- 125g softened butter
- 300g icing sugar
- 45ml (3 tbsp) tepid water
- 2,5ml (½ tsp) vanilla extract
- 100g fresh raspberries, puréed, plus a few extra to garnish
- 25g white chocolate drops
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