Make a batch of delicious raspberry cupcakes and surprise your friends and family with healthy, tasty treats!
Cupcakes are denser than fairy cakes, and the depth of the sponge means that you load more elaborate types of icing on top…
If you are new to cupcakes then you will find this recipe really easy and fun to follow, especially as you start to add the special secret Zingology ingredient. As with most cakes, cupcakes rely on air being whisked into the mixture then carefully preserved by a light touch when folding and whacking in the flour, before cooking.
Skill level: Easy
Makes: 24 small (12 large)
Preparation: 20 minutes
Temperature:180˚C, 350˚F, Gas mark 4.
Bake: 20-25 minutes
Keeps: 2 days
- 200g (7oz) plain flour, sifted
- 2 tsp baking powder
- 200g (7oz) Caster sugar
- 1/2 tsp salt
- 100g (3 1/2oz) unsalted butter, softened (alternatively use margarine and leave out the salt)
- 10g (3 heaped tsp) Raspberry powder
- 3 eggs
- 150ml milk
For the icing
- 200g (7oz) icing sugar
- 100g (3 1/2oz) unsalted butter, softened
- 5g (1 heaped tsp) Raspberry powder
- Preheat the oven to 180˚C, 350˚F, Gas mark 4.Place the first 5 ingredients in a bowl.
- Mix the ingredients with your fingertips until the mixture resembles fine breadcrumbs.
- Add the raspberry powder and continue mixing with your fingertips for a couple more minutes until is is evenly distributed through the mix.
- In another bowl, whisk the eggs, milk together until well blended.
- Slowly pour the egg mixture into the dry ingredients, whisking with an electric whisk all the time.
- Whisk gently until smooth, being careful not to over whisk.
- Pour all of the cake batter into a jug to make it easier to handle.
- Place cupcake paper cases into the holes in the cupcake trays.
- Carefully pour the cake mixture into the papers, filling each half full.
- 1Bake in the preheated oven for 20-25 minutes until they feel springy to the touch.
- Test that the cakes are done by placing a skewer into the centre of one cupcake.
- If traces of cake batter remain on the skewer, cook for a minute or more, then test again.
- Leave for a few minutes, then transfer the cupcakes to a wire rack to cool completely.
- To make the icing combine the icing sugar, raspberry powder, and butter in a bowl.
- Beat with an electric whisk for 5 minutes until very light and fluffy.
- If icing my hand, add a teaspoon of the frosting mix to the top of each cupcake.
- Use the back of the spoon dipped in warm water to smooth the surface.
- Alternatively for a neat finish, transfer to a piping bag. Hold the piping bag in one hand at the top and support the bag with the other and gently squeeze, starting from the outside edge and ending up in a peak in the centre.