• 125g unsalted butter, softened
  • 3⁄4 cup (165g) caster sugar
  • 1⁄2 teaspoon vanilla extract
  • 2 eggs
  • 1 3⁄4 cups (260g) self-raising flour
  • 3⁄4 cup (160ml) milk
  • 1 cup fresh or frozen raspberries Extra fresh raspberries, to serve
  • Icing sugar, to dust

Ingredients: Buttercream Icing

  • 200g butter
  • 1⁄2 teaspoon vanilla extract
  • 1 1⁄2 cup (240g) icing sugar mixture
  • 1–2 tablespoons milk


  1. Preheat oven to 350°F. Line a 12 hole 1/3 cup capacity muffin tray with cupcake liners.
  2. Assemble mixer using scraper beater. Add butter and sugar to mixer bowl. Turn the mixer to slowly to CREAMING/ BEATING setting and beat for 1 minute. Add vanilla then eggs one at a time beating well between each addition. Reduce speed to FOLDING/KNEADING setting and add half the milk. Beat in half the flour mixture, then repeat with remaining milk and flour mixtures. Do not over beat. Add raspberries and fold through once.
  3. Divide mixture into patty cases. Bake for about 20 minutes or until a wooden skewer inserted into centre of the cupcakes comes out clean. Turn onto wire racks to cool.
  4. To make icing, assemble mixer using scraper beater. Add butter and vanilla to the mixer bowl. Slowly turn mixer to CREAMING/BEATING setting and beat for about 2–3 minutes or until light and fluffy. Reduce speed to FOLDING/KNEADING setting and add sugar; once added increase speed again until mixed well. Adjust thickness of icing with milk. Spoon icing into a piping bag with a large round piping tip.
  5. Using a fine-pointed knife,cut circles from the tops of the cupcakes. Pipe in icing and replace tops; dusted with icing sugar and finish with extra raspberries.

If using frozen raspberries, thaw first on paper towelling.