Cupcakes with raspberry buttercream

Name: Cupcakes with raspberry buttercream
Yield: Makes 8–9
Ingredients: 175 g/6 oz/¾ cup butter, softened; 175 g/6 oz/¾ cup caster (superfine) sugar; fresh raspberries; 5 ml/1 tsp vanilla extract, or 5 ml/1 tsp finely grated lemon rind; 5 ml/1 tsp vanilla extract, or 5 ml/1 tsp finely grated lemon rind; 4 eggs, lightly beaten; 175 g/6 oz/1½ cups self-raising (self-rising) flour, sifted; 350 g/12 oz/3 cups icing (confectioners’) sugar, sifted; 25 ml/1½ tbsp lemon juice; 25 ml/1½ tbsp raspberry jam; few drops red food colouring

Preparation info

Makes
8–9

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This mouthwatering raspberry pink cream is great for party cakes, when it is piped into little rosettes. Top these cakes with a few fresh raspberries for an elegant finish.

Ingredients

175 g/6 oz/¾ cup butter, softened
175

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line 8–9 cups of a bun tin (pan) with paper cases.
Beat the butter and sugar together until light and creamy. Add the vanilla or lemon rind.
Gradually add the eggs, beating well after each addition. Add