Cupcakes with raspberry buttercream

 

(for the cupcake)

175g butter, softened

175g superfine sugar

1 t vanilla extract

4 eggs, lightly beaten

175g self-rising flour, sifted

(for the topping)

175g butter, softened

350g confectioners' sugar, sifted

1 t lemon juice

1 t raspberry jam

few drops red food color

fresh raspberries to decorate

[how to make] 

(for the cupcake)

*Preheat the oven to 350 degrees.

*Line cups of a muffin tin with paper cases.

*Beat the butter and sugar together until light and creamy.

*Add the vanilla extract.

*Gradually add the eggs, beating well after each addition.

*Add the sifted flour and fold into the mixture until just combined.

*Divide the mixture among the paper cases and bake for 20 minutes until the cakes are golden brown and the centers feel firm to the touch. Remove from the oven.

*Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool completely.

 

(for the topping)

*Beat the butter with the confectioners' sugar until smooth and fluffy.

*Stir in the lemon juice and raspberry jam and continue to beat until smooth.

*Add the food color and beat until the buttercream is evenly colored to a pale pink.

*Fill a pastry bag fitted with a star nozzle with the buttercream, and pipe small rosette shapes on to the cooled cakes.

*Decorate with fresh raspberries.

-makes 12-

Note: I used the recipe from "The Perfect Afternoon Tea Recipe Book" by Anthony Wild & Carol Pastor.