Raspberry and cream cupcakes

Ingredients

For the cupcakes
180g butter, softened
180g caster sugar
180g plain flour
1 heaped tsp baking powder
3-4 tbsp milk
2 free-range eggs
150g raspberries

For the icing
125g butter, softened
250g icing sugar
1 tbsp milk
small drop red food colouring
12 raspberries


Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.
Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
Decorate the cupcakes with the icing and top each cupcake with a raspberry.