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Raspberry and Rose Cupcakes

Raspberry and Rose Cupcakes
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Recipe by: Western Star

Ingredients

  • 125g Western Star Continental Unsalted Butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 1/2 cups self raising flour
  • 1/2 cup milk
  • 15 frozen raspberries
Butter Cream Icing:
  • 125g Western Star Continental Unsalted Butter, softened
  • 3/4 cup icing sugar, sifted
  • 1 tablespoon milk
  • chopped pistachio nuts and dried edible rose petals, for sprinkling
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Method

1. Combine butter, vanilla, sugar, eggs, flour and milk in a bowl and beat with an electric mixer for 3-4 minutes until mixture is smooth and pale in colour.

2. Spoon mixture into decorative cupcake cases and press a frozen raspberry in the centre of each with the tip of a skewer.

3. Bake at 180°C for 20 minutes or until golden and cooked through. Remove from pans and cool completely on a cake rack before decorating.

4. Spread cupcakes with Butter Cream Icing and sprinkle with dried edible rose petals and pistachios, if desired.

Butter Cream Icing:

1. Beat butter in an electric mixer for 10-15 minutes until creamy and very pale in colour.

2. Beat in half the icing sugar for 2 minutes until well incorporated. Add milk and beat for a further 2 minutes, then beat in remaining icing sugar for a further 2 minutes. The icing should be fluffy and smooth.

3. Lightly tint icing with a skewer which has been dipped in a little food colouring, swirl through icing before beating in well.
Notes: These light vanilla cupcakes are a great alternative to a traditional birthday cake.
Have all cupcake ingredients at room temperature (including milk) before beating to guarantee a light and fluffy end result.
Try adding a teaspoon rosewater to cupcake mixture before cooking, for a more intense rose flavour.
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