Raspberry Cream Cupcakes

Ready in:
 30 to 60 mins

Cost Cutting Eco Friendly

For the cakes
  • 100g soft margarine
  • 100g caster sugar
  • 125g self-raising flour
  • 2 medium free-range eggs
  • 1 tsp vanilla extract
  • 100g raspberries, crumbled
To decorate
  • 150g full-fat cream cheese
  • 150g icing sugar, sifted
  • ½ tsp vanilla extract
  • extra raspberries and edible glitter, to serve
  • 1

    Preheat the oven to 180C/350F/Gas 4 (reduce for fan ovens). Fill a muffin tin with 12 cup cake cases.

  • 2

    Put all the cake ingredients except the raspberries into a bowl and beat until smooth. Fold in the crumbled raspberries then divide evenly between the paper cases. Cook for about 15 minutes until golden brown and the tops spring back when pressed with a fingertip. Take out of the tin and leave to cool on a wire rack.

  • 3

    In a bowl, soften the cream cheese with a wooden spoon. Gradually mix in the icing sugar then the vanilla until smooth. Pipe over the top of the cakes then decorate with raspberries and veggie-friendly glitter flakes.

  • PER SERVING: 10.1g FAT (Excluding extras)

Raspberry Cream Cupcakes was taken from COOK VEGETARIAN

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