Raspberry Rose Cupcakes
- For the cupcakes
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- 1 cup mashed Raspberries
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- For the raspberry buttercream
- 3 cups powdered sugar
- 0.333 cup unsalted butter
- ½ tablespoon cream (18% fat)
- 3 tablespoons Raspberry syrup
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Whisk together the oil, sugar and eggs until smooth.
Stir in the mashed berries until blended.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until incorporated.
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.
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 syrup until smooth and thick.
Spoon into a piping bag and pipe swirls on top of the cakes.
Lightly brush the rose petals with the egg white and roll in sugar to coat. Place on top of the buttercream and decorate with raspberries.