These cupcakes are divine. The combination of raspberry and rose with a sweet vanilla icing works deliciously well. And they are SO easy.
- 125 g butter, softened
- ¾ c caster sugar
- 3 eggs
- 1 1/3 c self-raising flour
- 1 c ground almonds
- 1/3 c milk
- ¾ c raspberries (fresh or frozen), plus extras for decorating
- 1 t rosewater *
Preheat oven to 180C. Line a 12 x medium sized cup muffin pan with paper cases.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in flour, ground almonds, milk, and rosewater. Then very gently fold in the raspberries.
Divide batter between cases. Bake for 16-18 minutes or until skewer inserted into the centre comes out clean. Leave to cool in pan.
- 175 g butter
- 1 1/2 c icing sugar
- 1/4 t rosewater
- 1/2 t vanilla
Beat all ingredients together until light and fluffy. Spread generously over cupcakes and top with raspberries.