Rippled Raspberry Cupcakes

I made these cakes the other day, using defrosted frozen raspberries. They tasted really really good. Very light and fluffy. The raspberry mix would probably have worked better if i'd swirled it round in the cakes, but as it was they were really really good.

Ingredients - makes 6 or 7 muffins, 12 cupcakes

125g (4 oz) butter
125g (4 oz) caster sugar plus 2 tsps
2 eggs
150g (5 oz) self raising flour
0.5 tsp baking powder
75g (3 oz) fresh raspberries (or defrosted frozen raspberries)
Icing sugar to dust

1. Line a 12 hole cupcake tin (or 6 hole muffin tin). Preheat the oven to 180*C.
2. Crush the raspberries with the 2 tsps of sugar so they are broken, but not a juicy mush.
3. Put the butter and sugar (minus the 2 tsps) in a bowl and beat until light and creamy.
4. Fold in the eggs, then the flour and baking powder. Half fill each case with the mixture. Spoon a small amount of the raspberry mush ontop of this. Then cover with the leftover mixture. Swirl the cakes gently with a spoon.
5. Bake for 20 minutes or until risen and just firm. Cool on a wire rack. Dust with icing sugar.

 

I think these work better as muffins than as cupcakes. The size is essential. Also, the raspberries are likely to go off very quickly, so don't make lots of these in one big go.

MMFC