Ingredients
Cupcakes:
- 200g fresh raspberries
- 295g cake flour
- 4tsp cornflour
- 350g caster sugar
- 4tsp baking powder
- 1tsp salt
- 6 egg whites, room temperature
- 160ml milk, room temperature
- 2tsp vanilla extract
- 170g unsalted butter
Icing:
- 150g fresh raspberries
- 60g icing sugar
- 200g unsalted butter
- 1 lemon, zest of
Preparation method
Cupcakes:
- Preheat the oven to 180°C.
- Purée 150g of the fresh raspberries, and then strain out the pips.
- Sift the flour and cornflour together.
- Add the sugar, baking powder and salt.
- In a separate bowl, combine the egg whites, milk, vanilla extract and raspberry purée.
- Mix gently with a fork to combine.
- Mix butter into the flour mixture, and combine.
- Add the milk mixture in thirds to the flour mixture, beating continuously.
- Beat for 1 minute once all combined.
- Fold in the remaining raspberries (chopped).
- Scoop the batter into cupcake cases and bake for 20 minutes.
Icing:
- Purée the raspberries as before.
- Beat the sugar and butter, until pale and fluffy.
- Add the lemon zest.
- Split the icing into half, add the purée, and put each half into separate sides of a piping bag.
- Decorate.
This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.