Raspberry Cream Muffins
1 hr 10 min.
- For the raspberry buttercream
- 3 cups
- 0.333 cup
- ½ tablespoon
cream (18% fat)
- 1 tablespoon
- To decorate
pink Sugar pearls
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a muffin tin.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time with a little flour, beating until smooth. Stir in the vanilla extract.
Sift in the remaining flour and gently stir into the mixture with the raspberries.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the raspberry buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth. Gradually beat in the raspberry coulis until smooth and thick.
Spoon into a piping bag and pipe swirls on top of the cakes.
Sprinkle with sparkling sugar and sugar pearls. Dip the tops of the raspberries into sparkling sugar and place on top of the cakes.