Baby shower cupcakes

Ingredients

1)Raspberry Ripple Cupcakes:

• 115 g unsalted butter, at room temperature
• 130 g white granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 220 g plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 60 ml milk
• 1 teaspoon vanilla extract

2)Raspberry Buttercream:

• 190 g butter
• 150 g icing sugar
• dash of milk
• 1 teaspoon vanilla extract
• 2 teaspoons raspberry extract
• drop of red food colouring

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Preparation

• 1)Raspberry Ripple Cupcakes:
  Preheat the oven to 175C and line a muffin tin with liners. Cream the butter and the sugar together in a large bowl until light and fluffy, this should take about 3 minutes. Add the eggs one at a time, beating well after each addition. In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients to the butter and egg mixture, alternating with the milk. Beat in slowly until just combined, be careful not to overbeat. Fill the muffin liners and bake for 18-20minutes or until a toothpick is inserted into the middle and comes out clean. Allow to cool in muffin tin for 5 minutes and then turn out onto a wire rack until completley cool.
• 2)Raspberry Buttercream:
  Beat butter until softened, add icing sugar a bit at a time beating until creamy. Beat in extracts and food colouring. Add milk as desired to achieve correct consistency.

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