2 cups cake flour – (¼ cup of cornflour/ ¾ plain flour)2 tsp baking powder½ tsp salt225g butter, softened1 cup Chelsea Raw Sugar3 large eggs at room temperature3 tsp vanilla¾ cup milk1 cup frozen raspberries
1. Preheat oven to 180°C.2. Place paper cups in 2 x 12-hole muffin pans.3. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combined.4. In a bowl, combine flour, baking powder, and salt with a whisk then slowly add to egg mix alternately with milk. Batter should be smooth.5. Add raspberries and stir gently.6. Pour batter into cups ½ to ¾ full.7. Bake for 20-25 minutes, insert toothpick to make sure they are done.
To assemble the flowers use one cupcake as the centre and surround with 6 cupcake petals. Repeat 3 times. Ice and decorate as you wish.
Makes 24 cupcakes.
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