Makes 12 cupcakes


  • 12 paper muffin cases
  • 125g butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs, beaten
  • 1 ½ cups self-raising flour
  • ¼ cup milk
  • 12 fresh raspberries
  • 300mls thickened cream
  • 2 tablespoons icing sugar

Step by step:

  1. Preheat oven to 160C. Line 12 x ½ cup muffin tins with paper muffin cases.
  2. Place butter, sugar, vanilla, eggs, sifted flour and milk into a mixing bowl. Using an electric mixer, beat on a low speed until ingredients are combined. Increase speed to medium and beat until mixture is smooth and pale in colour, about 3 minutes. Spoon into paper lined tins. Press one raspberry into the center of each cupcake.
  3. Bake in preheated oven for 15-20 minutes or until cupcakes are golden and just firm when touched.  Allow cupcakes to stand 5 minutes in tins before placing onto a wire rack to cool.
  4. Place cream and sugar into a mixing bowl. Beat with an electric mixer until soft peaks form. Top each cupcake with a dollop of cream and decorate with a .

Recipe, styling and photography by China Squirrel