SUN-PAT & Raspberry Cupcakes

You Will Need

For the cakes:

  • 175g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1 pinch Salt
  • 175g Whole Milk
  • 100g Light Brown Sugar
  • 1 Large Egg
  • 150g Fresh Raspberries

For the buttercream icing:

  • 150g Unsalted Butter
  • 300g Icing Sugar
  • 2 Tbsp Hartley’s Best
  • Seedless Raspberry Jam
  • Pink Food Colouring

How To Make

  1. Line a muffin tin with paper cases.
  2. Preheat the oven to 180˚C/Gas 4.
  3. Place the SUN-PAT CRUNCHY, milk and egg in a bowl and beat until well blended.
  4. Add the sugar and mix until it all comes together.
  5. Sift in the flour, baking powder, bicarbonate of soda, and salt.
  6. Finally, fold in the raspberries.
  7. Spoon into the paper cases to around 2/3rds full.
  8. Bake for 20 minutes until golden brown and set aside to cool.
    Mix butter, icing sugar, jam and food colouring.
  9. Place in a piping bag and top the cupcakes with the buttercream icing and a fresh raspberry before serving.