Vanilla and Raspberry Cupcakes
These are the cakes I made for my children’s first birthdays: simple vanilla and raspberry cupcakes. If you don’t often bake don’t worry they really don’t take long to throw together and there is nothing like homemade.
You can opt for white or pink icing, for babies I just serve them without. Add a fruit of your choice, just prep so there are no choking hazards.
Recipe makes 8-10 cupcakes, depending on their size
110g unsalted butter, softened
50g/ or 2 tablespoons, brown sugar
1 organic egg
1 tablespoon milk (dairy or non dairy)
1 teaspoon vanilla extract
110g self raising flour
1 punnet raspberries
2 tablespoons icing sugar, for the icing
Preheat the oven to 180C fan.
Beat the butter and brown sugar. Add the egg, vanilla extract and milk. Sift in the flour and fold the mix together. Spoon the cake mix into paper cases, with 2-3 raspberries per cupcake. Bake in the oven for 10-15 mins, depending on the size of the cakes, until cooked. Test and remove from the oven. Set aside to cool.
To decorate I mix a little raspberry juice (just press raspberries through a fine sieve) into the icing sugar and combine, or boiled water. To finish top the cakes with a little of the icing and any decorations.