Easter is a great excuse to indulge in sweet treats and guilty pleasures. Cupcakes with their colourful cups and pastel frosting are great eye catchers to spruce up your Easter table. While there are thousands of cupcake recipes out there, I prefer the ones with fresh fruit. For one, it enables you to reduce the amount of sugar, and two, you don’t need any artificial colouring for the frosting. I admit, they are still unhealthy and full of bad carbs, but they do taste better and lift you a little of that guilt when savouring one over your Easter high tea. So enjoy these fruity cupcakes, because at least they are partly healthy. (for the recipe and product details scroll down)
- 180g butter, softened
- 180g brown sugar
- 180g wheat flour
- 1 heaped tsp baking powder
- 3-4 tbsp bio milk
- 2 free-range eggs
- 150g raspberries
For the frosting
- 100 gr raspberries
- 2 cups of confectioner sugar
- 180 gr cream cheese (mon chou)
- 3/4 cup butter (softened)
- vanilla essence (2 tsp)
- 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 frosting, beat the butter and cream cheese in a bowl until light and fluffy. Carefully stir in the confectioner sugar and continue to beat for five minutes. Beat in the raspberries and vanilla
Decorate the cupcakes with the icing and top each cupcake with a raspberry.