Valentine's Day Cupcakes - vanilla cupcakes with fresh raspberry puree icing

These are vanilla cupcakes with fresh raspberry puree icing, topped with a perfect raspberry.

Everyone in the office loved them!

The recipe for the cupcakes is:

100g (4oz) butter

100g (4oz) golden caster sugar

2 eggs, mixed with 2tsp vanilla extract

100g (4oz) self-raising flour

1-2tbsp milk
 
Line a 12-hole muffin tin with paper bun cases.


Cream the butter and the sugar until light and fluffy [for at least five minutes]

Gradually beat in the eggs and the flour in approximately four batches [alternate - starting with flour].

Add the milk so the mixture reluctantly drops off a spoon

Put 1 heaped tablespoon of mixture into each fairy cake case and bake near the top of a preheated oven at 190°C (375°F, gas mark 5) for 12-15 mins, until springy to the touch, golden and risen. Transfer to a wire rack to cool.

Note:  these cakes turn out small if you make 12 out of this mixture.  I usually double the mixture and make around 18 larger cakes

Icing:

250 gm soft unsalted butter

1 cup icing sugar, sifted

150 gm raspberries, puréed and strained

Beat butter until white and fluffy
 
Gradually add the sifted icing sugar
 
Add the raspberry puree and beat until blended
 
[If the raspberry puree makes the mixture thicken a bit too much, add a little milk, tablespoon by tablespoon until the desired consistency reached].