Cupcakes with Fruit Icing and Sparkles

  • Cooking Time15 mins
  • Serves12
  • DifficultyEasy

For the cupcakes

220g butter, softened
220g caster sugar
2 eggs, beaten
1 tsp good quality vanilla extract
220g self-raising flour, sieved

For the icing

50g fresh or frozen raspberries, puréed and sieved
Flesh of 1 large, ripe passion fruit, sieved
110-150g/4-5oz icing sugar, sieved
Sprinkles, sweeties, rose petals or edible glitter, to decorate

Preheat the oven to 190?C/fan oven 170?C/gas mark 5.

Place 12 paper cake cases in a 12-hole cupcake or muffin tin. Cream the butter, sugar together in a medium mixing bowl, using a wooden spoon or electric whisk, until pale and fluffy. Add the eggs a little at a time and beat well between each addition using a wooden spoon. Add the vanilla extract. Fold in the flour using a metal tablespoon. Then using a teaspoon; fill each paper case two-thirds full.

Bake the cakes for 10-12 minutes, until golden and firm to the touch. Transfer the cakes to a wire rack to cool.Add enough icing sugar to each fruit purée to make a soft, yet slightly firm icing.

Using a teaspoon, ice the cooled cakes and then finish them off with sprinkles, sweeties, rose petals or edible glitter or all of them!

Cupcakes with Fruit Icing and Sparkles

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