Raspberry Swirl Cupcakes

Makes 12



Lemon & Raspberry Buttercream

  • 200g butter, softened
  • 400g icing sugar
  • 1 tsp Natural Raspberry Flavour
  • 2 tbsp milk
  • A few drops Red Food Colour



  1. Preheat the oven to 180°C/350°F. Line a muffin tin with 12 cupcake cases.
  2. Cream together the butter and sugar until pale and fluffy. Gradually add the eggs, beating all the time.
  3. Add the raspberry flavour, mix well to combine then fold in the self-raising flour using a metal spoon.
  4. Divide the mixture between the cases and bake for 20-25 minutes or until the cupcakes are golden and spring back to the touch. Remove from the tin, place on a wire rack and allow to cool completely.
  5. To make the buttercream, place the butter, icing sugar, raspberry flavour and milk in a bowl. Mix well until smooth.
  6. Divide the buttercream into two separate bowls add the red food colour to one of the bowls, a few drops at a time, and mix well until your desired shade is reached.
  7. Fit the icing bag with a star nozzle, fill one compartment with the pink buttercream and the other with the plain buttercream then pipe swirls onto the cupcakes.