Method
Step 1:
Pre-heat the oven to 180°c (fan 160°c, gas mark 4). Line a 12-hole cupcake pan with paper cases.
Step 2:
Cream together the softened butter and golden caster sugar on a medium speed until light and fluffy.
Step 3:
Add the eggs one by one following each with a spoonful of the flour. Mix until evenly combined.
Step 4:
Add the flour to the bowl and mix until fully incorporated.
Step 5:
Add the raspberries and chopped mint and mix again until evenly dispersed. Fill each paper case with cupcake mixture filling each 2/3rds full.
Step 6:
Bake in the oven for 20-25 minutes until well risen and golden. Transfer to a wire rack and allow to cool.
Step 7:
To prepare the buttercream, beat the butter then add the cream cheese and jam, beat again until fully combined. Sift in the icing sugar and mix until fully incorporated.
Step 8:
Fit a large piping bag with a star nozzle and add the frosting to the bag. Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.
Ingredients
For the cakes
- 150g Butter (unsalted) (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (large)
- 150g Allinson's Self Raising Flour
- 100g Raspberries (frozen)
- 0.5 tsp Mint leaves (chopped)
For the buttercream
- 25g Butter (unsalted)
- 75g Cream cheese
- 1 tbsp Raspberry jam
- 400g Silver Spoon Icing sugar
Recipe Reviews
Yummy! I made these in my (ancient) gas oven with fresh raspberries and it took 35 mins☺️
Super!
I love this gorgeous recipe! Have used it for many an occasion 😍
A fab way to enjoy beautiful raspberries. The sharpness of the fruit and the sweet cream cheese buttercream go so well together, it always tastes amazing.
I use this recipe to make a sandwich cake using 2x20cm round tins (greased and lined) then use the buttercream for the middle and top of the cake. No need to change quantities or timings from those shown but as normal check through your oven window to see how it's getting on around the 20min mark.
Perfect every time and something a bit different to chocolate or lemon drizzle.
Enjoy!!!
Turned out great!
Ingredients
For the cakes
- 150g Butter (unsalted) (softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Egg(s) (free range) (large)
- 150g Allinson's Self Raising Flour
- 100g Raspberries (frozen)
- 0.5 tsp Mint leaves (chopped)
For the buttercream
- 25g Butter (unsalted)
- 75g Cream cheese
- 1 tbsp Raspberry jam
- 400g Silver Spoon Icing sugar