Raspberry Cupcakes

with Superberries

12
Forty Five Minutes

Have a go at making these fresh and zingy raspberry cupcakes for your next get together. Not only are they tasty, but the Superberries adds a nutrient top-up to the icing.

Ingredients

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  • 70g softened butter
  • 3 medium eggs
  • 170g caster sugar
  • 170g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 150g raspberries
  • For the buttercream:
  • 350g icing sugar
  • 125g soft butter
  • 1 tbsp Bioglan Superfoods Superberries

Method

Preheat the oven 180C/350F/Gas mark 4. Place 12 cupcake cases into a cupcake or muffin tray.

Cream together the butter and sugar until smooth and pale in colour, then add the eggs one by one, stirring between each addition. Stir in the vanilla extract.

Add the flour and baking powder and stir until just combined. Half fill the cases and place 2-3 raspberries on top of the mix, slightly pushing them in.

Cover each raspberry with some more mix then bake for about 15-20 mins until golden and risen. Leave them to cool on a wire rack.

Meanwhile make the buttercream by mixing the icing sugar, butter and Superberries together with an electric hand whisk. Spoon into a piping bag and pipe on top of the cooled cupcakes.

Decorate with fresh raspberries and enjoy!