makes
24
prep
20 minutes
cook
20 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 240 g butter
- 376 g self-raising flour
- ¼ cup freeze-dried raspberries
- 1 tsp raspberry extract
- 1 tsp vanilla bean paste
- 300 g caster sugar
- 4 free range eggs
- 1 cup milk
Buttercream
- 400 g butter
- 600 g icing sugar (sifted)
- 2 tbsp milk
- 1 tbsp lychee syrup
- ¼ tsp rose water
Instructions
Preheat oven to 160ºC, line 2 x baking tins with 12 regular size patty pans and set aside.
Combine butter, flour, sugar, eggs, freeze dried raspberries, extract and paste in the bowl of an electric mixer and beat for 1 minute.
Gradually add milk with the mixer on a low speed, increase the speed for about 20 seconds to make sure it's fully incorporated.
Spoon the mixture into patty pans about two-thirds full as the mixture will rise when baked.
Place in oven for 20 minutes until slightly golden brown on top.
Remove from oven and set aside to cool.
To make the buttercream, in another mixing bowl place 400 g softened butter and beat on high for 4 minutes.
Add 600 g icing sugar to the bowl and mix on a low speed until incorporated. Gradually turn up the speed to high for another 4 minutes.
Add the lychee syrup and rose water to the mixture.
Gradually add the milk to the mix on a slow speed and increase. Beat until it's a smooth consistency.
When the cupcakes are cool pipe or spread the icing on top. Enjoy!
Recipe and photography from Jen Lo of . This cupcake was created for the Hello Kitty Diner (now closed) in Sydney.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
