Raspberry Cupcakes

19 ingredients
4 steps

Ingredients

  • 2 1/4 cups self-rising flour
  • 1 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 5 oz frozen raspberries
  • 1/2 cup butter, melted
  • 1 cup mixed berry yogurt
  • 2 None large eggs, lightly beaten
  • 5 oz carrots, grated
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • None None FOR THE GLAZE
  • 1 1/2 cups powdered sugar
  • 1-2 tbsp beet juice
  • 1/2 tsp vanilla extract (optional)
  • None None FOR THE DECORATIONS
  • None None edible petals, such as nasturtiums
  • 1 None large egg white
  • None None sugar, for sprinkling

Directions

  1. 1
    Preheat oven to 400°F. Place 16 paper cupcake liners on a baking tray and lightly spray with nonstick cooking spray.
  2. 2
    In a large bowl, combine flour, sugar, spice mix and baking powder. Add frozen berries and fold through. In a separate bowl, combine butter, yogurt, eggs, carrots, milk and vanilla. Add to dry ingredients, mixing until just combined. Distribute between paper liners, filling them 3/4 full. Bake for 20-25 mins, until golden brown and springy when pressed gently. Let cool on a wire rack.
  3. 3
    For the glaze, whisk together powdered sugar and beet juice. Add vanilla, if using, and a little water. Mix to a spreadable consistency. Spread over cupcakes.
  4. 4
    Dip edible petals in egg white and arrange on cakes. Sprinkle with sugar.

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