Raspberry Buttercake

A yummy and scrumptious moist cupcake perfect for all year round indulgence.

Raspberry Buttercake


  • 150g Raspberries
  • 90g Softened Butter
  • 2 Eggs
  • 1/2 Cup (110g) Caster Sugar
  • 2 tablespoons Milk
  • 1/2 teaspoon Vanilla Extract
  • 1 cup (150g) Self-raising Flour


  1. Preheat your oven to 180c or 160c for a fan assisted oven and line your muffine tray with cases.
  2. Beat the butter, vanilla, eggs, flour, sugar and milk in a bowl with an electric mixer on a low speed until just combined. Increase the speed to medium and beat until mixture is a paler colour.
  3. Add the raspberries and swirl them into the mixture. Be carefull not to mix them in too hard, you don’t want to mash them up just mix them in.
  4. Divide mixture among cases. Bake large cakes for about 30 minutes and small cakes about 20 minutes.
  5. After cooking time, remove cakes from oven and turn onto a wire rack to cool.


No Comments Yet