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.

Ingredients:

6oz Self Raising Flour

6oz Caster Sugar

6oz Baking Butter

3 Eggs

1 Tsp Madagascan Vanilla

Topping:

500g Icing Sugar

250g Baking Butter

1-2 Tblsp Milk

1 Tsp Raspberry Flavouring

1 Tsp Vanilla Flavouring

Rose Pink Food Colouring

Method:

• 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.