Raspberry Marble Cupcakes

Name: Raspberry Marble Cupcakes
Ingredients: 1 None egg; 3/4 cup sugar; Pinch None salt; 2 sticks butter, softened; 1 cup buttermilk; 2 1/4 cups all-purpose flour, sifted; 3 tsp baking powder; 3 1/2 oz frozen raspberries, defrosted; Few drops None red food coloring; 1 tsp vanilla extract; 1/3 cup powdered sugar; 3/4 cup cream cheese

12 ingredients

4 steps

Ingredients

1 None egg
3/4 cup sugar
Pinch None salt
2 sticks butter, softened
1 cup buttermilk
2 1/4 cups all-purpose flour, sifted
3 tsp baking powder
3 1/2 oz frozen raspberries, defrosted
Few drops None red food coloring
1 tsp vanilla extract
1/3 cup powdered sugar
3/4 cup cream cheese

Directions

1

Preheat the oven to 325°F. Put cupcake liners in a 12 hole cupcake pan. In a large bowl, beat the egg, sugar, salt, 1 stick of the butter and the buttermilk. Fold in the flour and baking powder. Divide the mixture between two bowls.
2

Push the raspberries through a sieve to make a puree. Reserve 1-2 tsp of the puree for the buttercream. Stir the remainder through one of the bowls of cake mixture with a few drops of food coloring. Stir the vanilla extract into the second bowl.
3

Spoon both mixtures into each cupcake case and gently drag a wooden skewer through each to create a marble effect. Bake for 25 mins. Remove the cakes and allow to cool in the pan for 5 mins. Remove from the pan and allow to cool completely on a wire rack.
4

Beat the remaining butter with the powdered sugar until creamy. Beat in the reserved raspberry puree and the cream cheese. Fill a pastry bag fitted with a star-shaped nozzle and pipe the buttercream in a swirling motion on top of each cake. Chill until ready to serve.