Raspberry - Cream Cheese Cupcakes

As promised the recipes of last week’s cupcakes! First of all the one for the Raspberry cupcakes. These were one of the first I made when I started baking 2 years ago.

For the cakes:

75 g butter, softened

175 g fine sugar

1 egg

150 g raspberries (frozen, blended and sifted)

1 tsp vanilla extract

200 g plain flour

2 tsp baking powder

75 ml buttermilk

  

Preheat the oven at 170°C. Beat the butter and sugar until light and fluffy. Add the egg and mix until fully incorporated. Add the raspberry puree and mix.

In another bowl sift the flower and baking powder and a pinch of salt.

Alternately add the flour mixture and the buttermilk into the mixture.

Fill the baking cups for 2/3 and bake in 20-25 minutes until a toothpick comes out clean and the cake springs back when pressed.

Leave the cakes in the pan for 5 minutes before transferring them onto a grill to further cool them.

Cream Cheese frosting

300 g icing sugar

50 g butter, softened

125 g cream cheese

For the frosting; mix the icing sugar and butter. Add the cream cheese and mix well on high speed. Pipe the frosting onto the cupcakes and decorated with some pearls.