Erla Steinunn's recipe collection

Yields: 12 Cupcakes

12 fresh raspberries

180 g soft butter

180 g sugar

180 g flour

1.5 tsp baking powder

3-4 tbsp milk

2 eggs

Frosting:

125 g butter

250 g powdered sugar

1-2 tbsp milk

Pink or red food coloring

1 raspberry per cupcake

Instructions:

Start by creaming the butter and sugar together until light and fluffy. Add the eggs and milk into the mixing bowl and beat well. Sift the flour and baking powder into the mixture and fold it in gently with a spatula.

Spoon 2 tablespoons of batter into each muffin paper case, place a fresh raspberry in each, and add more batter until each case is about 2/3 full.

Bake at 175°C for 15-20 minutes. Let the cupcakes cool completely.

To make the frosting, beat together the butter, powdered sugar, milk, and food coloring until smooth and creamy. Pipe the frosting onto the cooled cupcakes using a star nozzle.

Top each cupcake with a fresh raspberry to finish.