Sour Cream Raspberry Cupcake

Happy Valentines Day!

Better late than never right? This cupcake was so yummy that I made one for my partner... and one for myself :)

Prep List
Cupcakes
125g butter, softened
3/4 cup caster sugar
1/2 teaspoon vanilla essence
3 x 59g eggs, lightly whisked
1/2 cup sour cream
1 1/2 cup self raising flour
1 cup raspberries

Icing
1 x 500g packet ready roll icing
1 teaspoon red food colouring

Action

1. Cream the butter, sugar and vanilla until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold through the sour cream, flour and raspberries until just combined.
4. Evenly spoon the mixture into 6 muffin sized patty pans and bake at 170 for 20-25 minutes. Allow to cool.
5. Cut the ready roll icing in half and knead each ball for 1 minute.
6. Dust a clean surface with icing sugar and then roll the icing out with a rolling pin until it is evenly 3mm thick. Use a glass to cut 12 circles out and place them onto cooled cupcakes, pushing the icing to the edges gently with your thumb until it is an evenly shaped top.
7. Cut the second half of the icing in half and add 1/4 teaspoon of colouring to one piece and 1/2 teaspoon of colouring to the other. Completely blend one and leave one ‘marbled’. Roll out the same way as the first lot of icing and cut with a cookie cutter or knife and place on top of cupcake.