Vanilla and raspberry cupcakes: a recipe from Laura's London
These delicious cupcakes are full of refreshing raspberries and are packed in a light vanilla sponge - absolutely scrumptious!
Ingredients (makes 12 cupcakes)
• 220g Organic Self Raising Flour
• 1 tsp Baking Powder
• 4 Organic eggs
• 220g Butter
• 220g Caster Sugar
• 3 tsp Vanilla Paste
• 80g chopped Organic Raspberries
• Raspberries and Mint sprigs to decorate
• Vanilla Buttercream: 345g, 750g icing sugar, 2 tsp Vanilla Paste
Method
Preheat the oven to fan 140C/conventional 160C/ gas 3
Line a 12-hole muffin tin with cupcake or muffin cases
Beat together the butter and caster sugar until light and creamy.
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Add in the eggs one by one, mixing thoroughly. Sieve in the self raising flour and baking powder and fold into the mixture.
Now add vanilla paste and raspberries and fold into the mixtur.
Pour into the cupcake cases and bake in the oven at 160c fan for 20 minutes until the sponge is light and springy.
Once cooked take out of the tins and leave to cool on a wire rack.
Pipe the buttercream onto the cupcakes and then decorate with your raspberries and mint sprigs for an extra pop of colour!
Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london
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