1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
50g fresh raspberries, chopped
Fresh raspberry icing:
160g butter, softened
320g icing sugar, sifted
60g fresh raspberries, mashed with a fork
2 tsp lemon juice, or to taste
Preheat your oven to 170°C and line a standard 12-hole muffin tin with cupcake cases.
Whisk the eggs until frothy then whisk in the melted butter and yoghurt. Add the cake mix and whisk to form a smooth batter, then gently fold in the chopped raspberries.
Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside until completely cool.
For the raspberry buttercream, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar until well combined, followed by the raspberries and lemon juice, mixing well to form a beautiful pink icing.
Place the icing into a piping bag fitted with a star tip and pipe on top of your cooled cupcakes. Decorate with extra fresh raspberries.
Tip: Using yoghurt in these cupcakes makes them extra moist and makes the batter thicker to prevent the raspberries from sinking during baking.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
50g fresh raspberries, chopped
Fresh raspberry icing:
160g butter, softened
320g icing sugar, sifted
60g fresh raspberries, mashed with a fork
2 tsp lemon juice, or to taste
Preheat your oven to 170°C and line a standard 12-hole muffin tin with cupcake cases.
Whisk the eggs until frothy then whisk in the melted butter and yoghurt. Add the cake mix and whisk to form a smooth batter, then gently fold in the chopped raspberries.
Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside until completely cool.
For the raspberry buttercream, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar until well combined, followed by the raspberries and lemon juice, mixing well to form a beautiful pink icing.
Place the icing into a piping bag fitted with a star tip and pipe on top of your cooled cupcakes. Decorate with extra fresh raspberries.
Tip: Using yoghurt in these cupcakes makes them extra moist and makes the batter thicker to prevent the raspberries from sinking during baking.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
50g fresh raspberries, chopped
Fresh raspberry icing:
160g butter, softened
320g icing sugar, sifted
60g fresh raspberries, mashed with a fork
2 tsp lemon juice, or to taste
Preheat your oven to 170°C and line a standard 12-hole muffin tin with cupcake cases.
Whisk the eggs until frothy then whisk in the melted butter and yoghurt. Add the cake mix and whisk to form a smooth batter, then gently fold in the chopped raspberries.
Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside until completely cool.
For the raspberry buttercream, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar until well combined, followed by the raspberries and lemon juice, mixing well to form a beautiful pink icing.
Place the icing into a piping bag fitted with a star tip and pipe on top of your cooled cupcakes. Decorate with extra fresh raspberries.
Tip: Using yoghurt in these cupcakes makes them extra moist and makes the batter thicker to prevent the raspberries from sinking during baking.
1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted and cooled
1/3 cup full cream yoghurt
50g fresh raspberries, chopped
Fresh raspberry icing:
160g butter, softened
320g icing sugar, sifted
60g fresh raspberries, mashed with a fork
2 tsp lemon juice, or to taste
Preheat your oven to 170°C and line a standard 12-hole muffin tin with cupcake cases.
Whisk the eggs until frothy then whisk in the melted butter and yoghurt. Add the cake mix and whisk to form a smooth batter, then gently fold in the chopped raspberries.
Divide the batter evenly between the cupcake cases and bake for 20-25 minutes or until cooked through when tested with a skewer. Set aside until completely cool.
For the raspberry buttercream, cream the butter with an electric mixer for 1 minute until pale and creamy. Mix in the icing sugar until well combined, followed by the raspberries and lemon juice, mixing well to form a beautiful pink icing.
Place the icing into a piping bag fitted with a star tip and pipe on top of your cooled cupcakes. Decorate with extra fresh raspberries.
Tip: Using yoghurt in these cupcakes makes them extra moist and makes the batter thicker to prevent the raspberries from sinking during baking.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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You found a hidden Easter Egg!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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