Raspberry Mini Cupcakes
Description
These raspberry mini cupcakes are super soft with a natural flavor of ripe raspberries making them irresistible. They look as beautiful as they taste. These mini cupcakes are perfect for every berry lover’s dream.
Instructions
- Preheat the oven to 180°C (160° fan)/ 350 F/ gas 4 and line a 24-hole silicone mini muffin tin with paper cases.
- Beat the egg in a jug with the oil and milk. Mix the flour, baking powder, sugar and raspberries in a bowl, then pour in the egg mixture and stir to combine.
- Divide the mixture between the moulds then bake in the oven for 15-20 minutes. Transfer the cakes to a wire rack and leave to cool.
- Beat the butter with a wooden spoon until light and fluffy then beat in the icing sugar a quarter at a time.
- Use a whisk to incorporate the raspberry syrup, then whisk for 2 minutes.
- Spoon the icing onto the cupcakes and scatter over the cake sprinkles.
