Raspberry Ripple Cupcakes

When you have that one person that doesn't like a chocolate cake this is the perfect alternative. This is the closest you will get to a Raspberry Ripple ice cream without getting brain freeze. Raspberry and vanilla swirled sponge topped with light fluffy buttercream and topped with Raspberry sauce. If you have a sweet tooth and want an alternative to a chocolate cake then this is the one for you.

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Ingredients

120g Self raising flour

120g Unsalted Butter

120 Caster Sugar

1 tsp Baking Powder

1 large egg

2 tsp of Vanilla essence (flavouring)

100g Frozen Raspberries

Buttercream Icing

140g Unsalted Butter

275g icing sugar

1tsp Vanilla

Handful of Frozen Raspberries

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Method

1. Preheat the oven to 160C/140C fan. Line a cupcake tin with 12 cupcake cases.

2. In a bowl add 120g unsalted butter, 120g caster sugar, 120g self raising flour and 1 egg, mix well to form a smooth "lump free" batter. Add the 1 tsp of baking powder and the 2 tsp of vanilla extract beat well.

3. Measure 100g of raspberries into a bowl and put in the microwave for 30 seconds to defrost. Once they are slightly warm push the raspberries through a sieve to remove all the pips from the raspberries leaving a sauce. Fold the raspberry sauce into the cake batter, I left mine with a marble affect.

4. Evenly separate the mixture into the 12 cupcake cases. Place in the oven for approximately 15-20 minutes until the cakes are a golden brown. Please ensure that the cakes are baked through by using a skewer, if the skewer is clean the cakes are fully baked. Leave cakes to one side to cool completely.

5. Whilst the cakes are cooling it is time to prepare the buttercream. In a mixing bowl add the 140g of buttercream and gradually add the 275g of icing sugar once thoroughly mixed add the 1 tsp of vanilla extract. Take a handful of the frozen raspberries and heat n the microwave for 30 seconds, as we did before create a sauce. Depending how strong you like your raspberry flavourings you may wish to add the seeds.

6. Use an icing nozzle of your choice, fill the piping bag with the buttercream, in a circular motion pipe the buttercream onto of all 12 cupcakes. I like to take this opportunity to build some height with the piping. With a light hand and a teaspoon pour the raspberry sauce on top of the buttercream icing, this will help ensure that the taste of raspberries in prominent and for decoration purposes.

Please note: As there is fruit on the top of theses cupcakes please store in the fridge.