Wednesday, 22 March 2017

Raspberry Ripple Cupcakes

Ah my old reliable - 6, 6, 6 and 3. I will always remember this combination from my childhood days of baking fairy cakes with the mother and it's always used whenever I need to whip up some last minute treats. It's also usually the only time I work in ounces too. 

These cupcakes are ideal for a Mother's Day treat this weekend.


6oz Self Raising Flour
6oz Caster Sugar
6oz Baking Butter
3 Eggs
1 Tsp Madagascan Vanilla


500g Icing Sugar
250g Baking Butter
1-2 Tblsp Milk
1 Tsp Raspberry Flavouring
1 Tsp Vanilla Flavouring
Rose Pink Food Colouring


  • Preheat oven on 170 degrees (I have a fan oven)
  • Mix the sugar and butter first until creamy
  • Sift flour and add a little bit at a time along with one egg at at time.
  • Leave to mix in the food mixer for a few minutes while you get your cake cases and trays ready. This is how I get my light and fluffy sponge.
  • Add vanilla essence
  • Divide mixture between cases and then using a cocktail stick even out the mixture. This helps the cakes to rise flat rather than uneven which makes them easier to ice.
  • Bake for approx 20 minutes.
  • Once cool, beat the butter for the icing first until creamy and then add in the icing sugar, at this point I would also add in 1 tblsp of milk and add the more in needed, sometimes the mixture can be quite thick and the milk will help the make it easier to ice the cakes. 
  • Add in flavouring and colouring and mix 
  • Ice cakes as desired. 
  • Toppings optional - I used mini marshmallows and Vermicelli strands.


1 comment

  1. This electric handheld mixer is perfect for our rental house! It's exactly what we needed for such a small place. It works great and gets the job done plus I love all the fun colors! To make things even better this company has the best packaging and I crack up every time I see one of their products. Glad we picked this up!


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