Vanilla & Raspberry Cupcakes

Cupcake Ingredients

100g butter
2 tsp vanilla essence
3/4 C caster sugar
2 eggs
1/3 C milk
1 1/4 C SR Flour
Red Food Colouring
100g frozen raspberries

Mock Cream topping Ingredients

125g butter
3/4 C icing sugar
1/2 tsp vanilla essence

Method

1. Preheat oven to 180 degrees.

2. Line a 12 hole muffin tray with paper cases.

3. Using an electric beater on low speed mix butter, vanilla, sugar, eggs, milk and flour. Beat until pale. Tint with food colouring. Spoon mixture into prepared cases.

4. Bake for 20 minutes or until a skewer into the centre comes out clean. Stand in tray for 5 minute and then move to a wire rack to cool completely.

5. Now to make the mock cream to pipe onto the cupcakes. Using an electric mixer beat butter and icing sugar until pale and creamy. Add essence. Gradually add 1/4 C warm water, 1 tsp at a time beating well between additions.

6. Pipe cream onto cupcakes and enjoy! I didn't pipe as I didn't have a piping bag.. but I am sure you get the idea!!