Raspberry Cupcakes with Vanilla Buttercream
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- 1 cup Raspberries (chopped)
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- For the buttercream
- ½ cup unsalted butter
- 2 ¼ cups powdered sugar
- ½ Vanilla bean (seeds only)
- To decorate
- Raspberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Whisk together the oil, sugar and eggs until smooth.
3.
Stir in the raspberries until blended.
4.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until incorporated.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the buttercream: beat the butter in a bowl until soft.
7.
Sift in the icing sugar and beat well. Beat in the vanilla seeds.
8.
Spoon into a piping bag. Pipe swirls on each cake. Decorate with raspberries
