Vanilla Cupcakes with Raspberry Icing
INGREDIENTS
170 grams butter
1 cup caster sugar
3 eggs
3/4 cup milk
1 tsp vanilla essence
2 1/2 cups self-raising flour
Icing:
2 cups of icing sugar
1 tbsp butter
1/4 cup frozen raspberries (thawed slightly)
Water
Coconut if desired
Pre-heat oven to 190 degrees Celcius (170 fan-forced).
Line deep patty pan tin with liners. (approx 18)
Beat together the butter and sugar until light and creamy.
Add vanilla, then gradually beat in the eggs one at a time until well combined.
Fold in the sifted flour alternately with the milk and mix well.
Spoon mixture evenly into patty pans.
Bake in oven 10-12 minutes or until lightly golden on top. Test if ready by gently pushing on the top of one of the cakes. If it feels spongy they are ready.
Set aside cupcakes to cool.
To make the icing, with beaters gently mix butter, icing sugar, raspberries, and a couple of teaspoons of water until combined. Then, add small amounts of water (a teaspoon at a time) until it is a nice consistency icing (not too runny, not too thick).
Smooth icing over cupcakes and sprinkle with coconut if desired.
Makes approx 18 cupcakes depending on size and amount you put in! Store in airtight container.