Raspberry Swirl Cupcakes

These are so easy to make, the sponge is based on a classic victoria sponge recipe with a buttercream frosting and a sugar coated raspberry to finish them off.

Cupcake Ingredients....

4oz caster sugar
4oz butter at room temperature
2 large eggs at room temperature
4 oz self raising flour
Small punnet of fresh raspberries, keep 12 aside for decorating at the end

Buttercream Ingredients....

3oz butter at room temperature
9oz icing sugar

Method....

Cream the sugar and butter together until light and fluffy. Beat in both the eggs. Fold in the flour until the mix is smooth, the smoother it is the flatter your cupcakes will be when cooked. In a seperate bowl crush the raspberries with a wooden spoon until there are no big lumps, fold into cake mixture. Fill 12 cases and bake in the oven at 180oc for 15-20 mins, until golden brown and springy to touch. Leave to cool. Whilst your cupcakes are baking beat the butter and icing sugar together to make the buttercream and put into a piping bag, set aside.

When your cupcakes are cool pipe on the buttercream and top with one of the reserved raspberries from earlier. Hey presto Raspberry Swirl Cupcake.