A new month, a new baking post. This month, I was inspired by the recipe in Tanya Burr’s book; Tanya Bakes. I have switched this up a little bit, as no one in my family is a massive fan of jam, so filling the centres with jam just didn’t seem worth it. If you prefer chocolate cupcakes, I have a chocolate chip muffin recipe, that may be right up your alley.
It is worth mentioning that these didn’t turn out great. Well at first I was gutted, as they stuck to the cake cases and the icing just didn’t turn out right. It is also worth mentioning that once I had left these in a box they became much easier. They left the wrapper without leaving most of the cake behind.
I’m also still learning and have no idea what I’m really doing with buttercream and icing especially, so these don’t look that great, but in the end they taste great.
160g Plain Flour
50g Softened Butter
180g Caster Sugar
2 Teaspoons Baking Powder
160ml Full-Fat Milk
Splash of Vanilla Extract
250g Softened Butter
500g Icing Sugar
1/2 Teaspoon Vanilla Extract
Pink Food Colouring
Be sure to let your cakes cool before you apply the icing!
So that is how to make Raspberry cupcakes!
Thank you of reading!
Hello, and welcome to my blog! My name is Hannah and I have been blogging here for four years. Here on luxuryblush you will find: reviews, recipes, hauls and much more! I hope you enjoy, and thank you for stopping by!
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