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Raspberry swirl cupcakes

October 1, 2012 (Last Updated: January 11, 2019)

These raspberry swirl cupcakes are especially delicious because of their freshness. Using fresh raspberries makes all the difference in the world to these golden little delights. Top with creamy, chocolaty icing and you’ve got the perfect cupcake.

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Raspberry swirl cupcakes

Serves: 12

Cooking Time: 45

Ingredients

Cupcake mixture
100g softened butter
2,5ml (½ tsp) NoMu vanilla paste
115g castor sugar
2 large eggs
160g self-raising flour
30ml (2 tbsp) milk
200g fresh raspberries
50g white chocolate drops
Raspberry butter icing
125g softened butter
300g icing sugar
45ml (3 tbsp) tepid water
2,5ml (½ tsp) vanilla extract
100g fresh raspberries, puréed, plus a few extra to garnish
25g white chocolate drops

Instructions

Preheat the oven to 160°C and line a standard muffin tin with paper cases.

For the cupcakes, place all of the ingredients in a mixer and beat until soft and fluffy. Fold the raspberries and white chocolate into the mixture. Divide the mixture among the cases.

Bake until cooked through, about 12 – 15 minutes.

For the icing, beat the butter until soft. Add the sifted icing sugar and water. Mix in the vanilla and beat until thick and fluffy. Add the raspberry purée.

Remove the cupcakes from the oven and place on a cooling rack. Ice when cool and garnish with the raspberries and white chocolate drops.