RASPBERRY

Delight in raspberry cupcakes with a juicy raspberry center and creamy mascarpone frosting. Perfect for berry lovers!

Whisk together butter and sugar.

Add eggs and vanilla and beat again.

Add dry ingredients and buttermilk alternately.

Add the fresh or frozen raspberries and mix gently.

Pour into muffin tin and bake in a preheated 350°F oven for 15-17 minutes.

Cook the raspberries, sugar and lemon juice in a saucepan over a low heat until thickened, then leave to cool.

Whip the mascarpone, heavy cream, powdered sugar, vanilla and raspberry purée until thick.

Garnish the inside of the cupcakes with the raspberry puree and decorate with the raspberry icing. Leave to rest for 1 hour in the fridge and enjoy!

Try white chocolate raspberry cupcakes

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