Triple Ripple Berry Cupcake

Fit For a Princess Cupcake

Three berries in one cupcake. Fluffy, pink butter cream icing finished with a delightfully fresh raspberry. How refreshing :) Perfect for a little ladies high tea, afternoon snack or just a treat - go and make some.

Prep List

Cupcakes
125g butter, softened
3/4 cup caster sugar
1/2 teaspoon rose water essence
3 x 59g eggs, lightly whisked
1/2 cup milk
1 1/2 cup self raising flour
1 cup mixed frozen berries (strawberries, raspberries, cranberries)

Icing
250g butter, softened
500g pure icing sugar
1/2 teaspoon pink food colouring
1/2 teaspoon rose water essence
12 fresh raspberries

 

Action

1. Cream the butter, sugar and essence until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. Fold through the milk, flour and berries until just combined.
4. Evenly spoon the mixture into 12 patty pans and bake at 170 for 20-25 minutes. Allow to cool.
5. In a bowl, cream the butter and icing sugar until light and fluffy. Add the colouring and essence.
6. Using a piping bag, pipe the icing onto the cupcakes and top with a raspberry.
7. Chew.