Doug (my fiance)'s parents are coming to dinner so I decided to make these. There pretty quick as they use bought icing! However they have a nice summery feel and look rather impressive.
Ingredients
(makes 12)
100g self-rasing flour
100g caster sugar
100g low fat margarine
1 tsp baking powder
2 tsp vanilla extract
1 egg
150g raspberries
2/3 tub Betty Crocker Rich and Creamy Vanilla Icing
Method
Pre-heat the oven to 180 C.
Mix together all the ingredients of the cupcakes apart from the icing and raspberries in a large bowl until smooth.
Separate 12 raspberries then chop up the rest.
Mix in the the chopped raspberries
Spoon into cupcake cases and bake for about 15 mins then allow to cool.
Once the cupcakes are cool, spread on the icing and pop a whole rasberry on top.
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