Raspberry cupcakes
Makes: 12
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
