Raspberry cup cakes

Name: Raspberry cup cakes
Cook time: 20 min
Total time: 20 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 420.00 g raspberries; butter icing; 100.00 g butter softened; 250.00 g icing sugar; 25.00 ml milk; Food colouring; orange zest only

0 serving Cooking: 20 mins

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By Food24 November 03 2009

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Ingredients (7)

quantity standard butter cake mixture (see recipe)

420.00 g	raspberries
	butter icing
100.00 g	butter — softened
250.00 g	icing sugar
25.00 ml	milk
	Food colouring
	orange — zest only

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Method:

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.