Raspberry Cupcakes Recipe

Makes 12


125g unsalted butter, softenedCup (120g) caster sugarTeaspoon vanilla extract2 eggs2⁄3 cup (160ml) milk1 cup (125g) fresh or frozen raspberriesCream cheese or buttercream icing, to serve


1. Preheat oven to 180°C no fan (160°C with fan). Line a 12 hole 1⁄3 cup capacity muffin tray with cupcake liners.

2. Assemble the Scraper Mixer Pro using scraper beater. Add butter and sugar to mixer bowl. Turn the mixer to slowly to Cream/Beat setting and beat for 1 minute. Add vanilla then eggs one at a time. Reduce speed to Knead/Fold setting and add half the milk. Beat in half the flour mixture, then repeat with remaining milk and flour mixtures. Do not over beat. Add raspberries and fold through once.

3. Divide mixture into patty cases. Bake for about 20 minutes or until a wooden skewer inserted into centre of the cupcakes comes out clean. Turn onto wire racks to cool.

4. Once cool top with cream cheese or buttercream icing.TIP: If using frozen raspberries, thaw first on paper towelling.Recipe provided by Sage Appliances

In Short: Cupcakes are a favourite among children and by adding raspberries to the mixture you’re ensuring they get some much needed fruit in their snacking

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Posts from the Harvey Norman blog team.

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