Name: Lemon and raspberry cupcakes with cream cheese frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Lemon and raspberry cupcakes; 125 gram butter, chopped, at room temperature; 2/3 cup caster sugar; 1 teaspoon vanilla extract; 2 eggs; 2 cup self-raising flour, sifted; 1/2 cup milk; 1/2 cup raspberries, plus 12 extra, to decorate; 1 tablespoon icing sugar; 2 teaspoon finely grated lemon zest; Cream cheese frosting; 250 gram cream cheese, chopped, at room temperature; 1 1/2 cup icing sugar

Ingredients

Lemon and raspberry cupcakes

125 gram butter, chopped, at room temperature

2/3 cup caster sugar

1 teaspoon vanilla extract

2 eggs

2 cup self-raising flour, sifted

1/2 cup milk

1/2 cup raspberries, plus 12 extra, to decorate

1 tablespoon icing sugar

2 teaspoon finely grated lemon zest

Cream cheese frosting

250 gram cream cheese, chopped, at room temperature

1 1/2 cup icing sugar

Method

1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.

2.In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy; beat in vanilla. Add eggs, one at a time, beating well after each addition.

3.Fold in flour alternately with milk, beginning and ending with flour.

4.In a bowl, mash raspberries and icing sugar together with a fork; stir in zest. Fold through cake mixture. Spoon into cases until two-thirds full.

5.Bake 20-25 minutes, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

6.To make cream cheese frosting, in a small bowl, using an electric mixer, beat cream cheese and icing sugar together until smooth; spread over cooled cakes. Top with raspberries.

Women's Weekly Food

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Ingredients

Method

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