Still, here is a classic cupcake with whole raspberries in the cake batter that's topped with buttercream flavoured with raspberry jam.
Raspberry CupcakesServes: 12
Ingredients:125g (4 oz) butter, softened
125g (4 oz) caster sugar
150g (5 oz) self-raising flour
3 tbsp milk
1 tsp vanilla extract
125g (4 oz) raspberries
For the Topping:175g (6 oz) butter, softened
350g (12 oz) icing sugar
2 tbsp lemon juice
2 tsp seedless raspberry jam
a few drops of red food colouring
raspberries to decorate
icing sugar, for dusting
Method:Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Mix in the flour, milk and vanilla extract then gently stir in the raspberries.
Line the wells of a 12-hole muffin tin with silicone or paper cases then spoon in the batter, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for between 15 and 20 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
For the topping, cream the butter and the icing sugar until smooth and fluffy. Stir in the lemon juice along with the raspberry jam and continue beating until smooth.
Add a few drops of red food colouring and beat until the buttercream is evenly coloured a soft raspberry pink.
Spoon the buttercream into a piping bag fitted with a small star-shaped nozzle. Carefully pipe little shell shapes onto the tops of the cupcakes and decorate with a few fresh raspberries and a dusting of icing sugar.