Raspberry cup cakes

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 8
Servings 0
Time

Ingredients

  • 1
    quantity standard butter cake mixture (see recipe)
  • 420
    g
    raspberries, drained
  • BUTTER ICING
  • 100
    g
    butter, softened
  • 250
    g
    icing sugar
  • 25
    ml
    milk
  • few drops food colouring (optional)
  • grated orange or lemon zest (optional)
 

Method

15-20 min
 
Make standard butter cake mixture (see recipe) and add drained raspberries to batter before baking. Spoon mixture into cup cake holders until just over half full. Bake at 180 ºC for 15-20 minutes, or until cooked through. Leave to cool and then ice with butter icing. BUTTER ICING Beat butter until creamy. Add icing sugar and milk. Beat until soft and creamy. Add a few drops of food colouring or grated orange or lemon zest, if desired. Spread on to cooled cup cakes.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.