There’s nothing better than cupcakes, it’s just one of the facts of life. So it’s about time that we added this recipe to the blog. We always make cupcakes, it’s just the topping that changes; sometimes we’ll do frosting, sometimes buttercream and often with no topping at all. As let’s be honest sometimes all you need is the cake! So for our first cupcake recipe on the CookBakeandEat blog we choose a raspberry frosting which is super easy to make and absolutely delicious. I think I could eat this every day of the week!
4oz caster sugar
4oz self-raising flour
1tsp baking powder
1 cup non-fat cream cheese
1 cup fresh raspberries
Mix all the cake ingredients together with an electric mixer
Divide into cupcake cases, only fill halfway (the mix should make about 15 cakes)
Cook for 15-20 minutes on 170°c until golden and springy
Once the cakes are cool decorate with the raspberry frosting
To make the frosting:
Purée the raspberries
Strain into a small saucepan and cook for 5-7 minutes on a medium heat until the purée reduces slightly
Cool the raspberry purée completely and then fold it into the cream cheese until fully mixed
Now decorate (raspberrys and chocolate buttons work particularly well)!