Recipe – Vanilla and Raspberry Cup Cakes

The grown-up fairy cake. It’s still a fairy cake, just adult sized! This is an easy mixture to put together and goes into the larger muffin cases, so make sure your cupcake tray is deep enough. Note I use ten cases in a 12 case tin, this gives you fewer, bigger cakes!

For 10, you will need:

  • 200g self-raising flour
  • 125g Stork margarine
  • 175g caster sugar
  • 3 eggs
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 300g icing sugar
  • 10 raspberries

Preheat the oven to 180 degrees and line 10 holes of a muffin tin with deep-sided muffin cases.

With an electric whisk, cream the margarine in a medium sized bowl until pale. Add the sugar and repeat. You should whisk for at least four minutes.

In a separate bowl, beat the eggs and vanilla. Gradually add these to the main bowl, whilst continuing to whisk.

Sift into the bowl the flour, baking powder and salt. Add the milk too. With a large spoon, gently fold in the flour making sure you don’t over-stir and knock any air out.

Spoon into your muffin cases, the mixture should be ½cm below the lip of the case.

Bake for 20 minutes, turning the tray round after 12 minutes for an even bake.

Cool in the tray for a few minutes then on a wire rack until completely cool.

In a small bowl, put the icing sugar. Add a few drops of water at a time until you have a very thick icing, almost like a paste. Pour over each cupcake so you get a good round blob. Place a raspberry on top of each blob while it’s still wet. Leave to set.

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