Love the sound of these cupcakes ? then you are in for a treat they are moist soft and so delicious that I just had to share this amazing cupcake recipe with you .. I have made these cupcakes many times and love them so much
My family and friends often ask me to make them for them when I ask them what cakes they would like me to make
Raspberry Yoghurt Cupcakes
Ingredients
Cupcakes
110g /4oz / 2/3 cup self raising flour, sifted
110g /4oz /1/2 cup caster sugar (superfine) sugar
110g /4oz / 1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
A pinch of salt
For Buttercream
100g/ 3 1/2 oz / 1/2 cup butter , softened
200g / 7oz /2 cups icing ( confectioner’s ) sugar
4 tsp thick raspberry yoghurt
1 tsp vanilla extract
12 Raspberries
- Prepare the oven to 190°C ( 170 °C fan ) 375F/ gas 5 and then line a 12 hole cupcake tin with paper cases
- Combine the flour, sugar, butter and the eggs in a bowl and whisk together for about 2 minutes or until the mixture is smooth
- Divide the mixture evenly between the cake cases before rapping the baking pan on the work surface to help settle the batter
- Bake for 15-18 minutes until risen
- Remove to a wire cooling rack
- Beat the soften butter for the butter cream for 3-4 minutes until creamy
- Add the icing sugar, vanilla extract , yoghurt and beat together again until smooth
- Spoon the buttercream into a piping bag with a plain nozzle and pipe onto the cooled cupcakes
- Decorate each cupcake with a raspberry
Photo source Kelly Sue DeConnick
