Raspberry swirl cupcakes – Food & Home Magazine

Name: Raspberry swirl cupcakes – Food & Home Magazine
Ingredients: Cupcake mixture; 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; Raspberry butter icing; 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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Raspberry swirl cupcakes are pretty pink perfection. With light cake, creamy icing and just enough fruity tang, you can't go wrong!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.

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