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Raspberry cupcakes

Yields12 Servings

Raspberry cupcakes

 1 ¾ cups Flour
 1 cup Sugar
 1 tsp Baking soda
 ½ tsp Salt
 ½ tbsp Apple cider vinegar
 1 cup Water
  cup Oil
 1 tsp Vanilla
 1 cup Raspberries
Raspberry reduction
 170 g Raspberries
 1 tbsp Sugar
Raspberry buttercream
 125 g Margarine or vegan butter
 200 g Icing sugar
 1 tbsp Raspberry reduction
1

Start by making the raspberry reduction. Put raspberries and sugar into a small pot and place over medium heat. Allow simmering until the raspberries have broken down to a sauce (you can help them along by smashing them with a fork).

Raspberry reduction

2

When the raspberry sauce has reduced by about a third, pour through a sieve to strain the seeds from the sauce.

3

Place in the fridge to chill. This recipe will make a bit more than you need. You can put the rest of the reduction in the freezer to save for later.

4

Preheat the oven to 180°C (360°F). Line a cupcake baking tray with muffin liners.

5

To make the cupcakes start by sifting together the dry ingredients and stir well together.

6

Add all of the wet ingredients and mix well. Don't overmix the batter.

7

Fold in the raspberries and pour into cupcake baking tin lined with cupcake liners.

8

Bake at 180°C for about 20 minutes or until you can stick a toothpick in the middle and it comes out clean. Remove from oven and allow to cool completely.

9

To make the buttercream, beat the margarine in the mixer until light and fluffy (I prefer to use 1/3 part Trex to 2/3 Stork) but regular margarine will do just fine. Add the icing sugar and continue to beat for a few minutes or until the mix is well combined. Add the vanilla and raspberry reduction and mix well.

10

Place the buttercream in a piping bag fitted with the 1M piping tip.

Raspberry Cupcakes

11

When the cupcakes are completely cooled you can pipe on the buttercream. Decorate with a fresh raspberry on top.

Nutrition Facts

Servings 12