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Raspberry Cupcakes

I made these a few weeks ago as part of a picnic that we enjoyed while watching Charlie’s sports day. Using fresh fruit in icing not only gives a beautiful natural colour, but the flavour is fantastic. You can play around with the fruit, but always use less than you think (you can always add more) or the icing will be to runny. Who’s going to try these?

For the sponge

227g soft butter (room temperature)

227g caster sugar

4 eggs (room temperature)

227g self raising flour

2 teaspoons vanilla paste

275g raspberries


300-400g icing sugar

5-7 raspberries


Preheat the oven to 170 degrees.

Start by creaming the caster sugar and butter together in a mixer on a high speed, until pale and light. Mix the eggs and add drop at a time to avoid curdling. When the egg is fully combined stop the mixer. Now carefully fold in the flour, trying hard not to lose the air gained. Add 1 dessert spoon to each cup cake holder. And then push in 2-3 raspberries per cake. Cook for 20-25 minutes. Check with a cocktail stick (should be dry when removed) to ensure the cake is fully cooked. Remove cakes from the tins and allow to cool.


Mash the raspberries with a fork and stir into the icing to form a good consistency. Drizzle each cake with icing.

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