Raspberry Cupcakes

Instructions

• 1

  Preheat the oven to 180°C. Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.

• 2

  Assemble the mixer using the mixing bowl and scraper beater. Add the butter and sugar to the bowl. Turn the mixer slowly to Cream/Beat setting and beat for 1 minute, or until creamy.

• 3

  Add the vanilla, then the eggs one at a time, beating well after each addition.

• 4

  Reduce the speed to Fold/Knead setting and add half the milk. Beat in half the flour, then repeat with remaining milk and flour. Do not over beat. Add the raspberries and fold through once. Divide the mixture evenly among the muffin cases.

• 5

  Bake for 20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Transfer to a wire rack to cool.

• 6

  To make the buttercream, assemble the mixer using the mixing bowl and scraper beater. Add the butter and vanilla to the bowl. Turn the mixer slowly to Cream/Beat setting and beat for 2-3 minutes, or until light and fluffy.

• 7

  Reduce the speed to Fold/Knead setting and gradually add the sugar. Once all the sugar is added, increase the speed to Cream/Beat setting and beat until light and fluffy. Adjust the thickness of the buttercream with milk.

• 8

  Spoon the buttercream into a piping bag with a large round piping nozzle.

• 9

  Using a small knife, cut circles from the tops of the cupcakes. Pipe in the buttercream and replace the tops. Top with extra raspberries and serve.

  Tip: If using frozen raspberries, thaw on paper towels.