Raspberry Ruffle Cupcakes
Unlike a lot of other sweets I enjoyed as a child, Raspberry Ruffles seemed to have stood the test of time. The wrappers even look the same. I just love them, as do my kids. You could create many variations of this recipe. Instead of pink cupcake mixture with white frosting, you could have plain coconut cupcakes and colour the icing pink instead. You could halve the raspberry ruffles and place on top of the icing instead of chopping it up. Chocolate buttercream could be another option! I'm sure the kids can come up with other creative ideas too! This recipe makes 12 cupcakes.
135g butter/Stork margarine, at room temperature
135g caster sugar
2 large eggs
1 tsp vanilla extract
135g self-raising flour
65g desiccated coconut
2 tbsp milk
Pink food colouring (optional)
For the cream cheese frosting
100g butter, softened
300g cream cheese
100g icing sugar, sifted
1 teaspoon vanilla extract
Raspberry ruffles, chopped
Heat oven to 180oC and line a cupcake tray with cupcake cases.
Cream the butter and sugar, in a large mixing bowl, with a wooden spoon.
Add in the eggs, one at a time, and stir to combine.
Stir in the vanilla extract and a couple of drops of pink food colouring.
Add in the flour and coconut and stir well. Add enough milk so mixture drops easily off the spoon.
Bake in the preheated oven for 18-20 mins.
Romove from the oven using oven gloves, cool slightly in the tray and then place the cupcakes onto a wire rack to cool completely.
Make the icing by placing the butter, cream cheese and vanilla extract in a mixing bowl and whisking with an electric whisk to combine and loosen. Add a little of the icing sugar at a time and continue whisking until smooth and creamy.
Fit a piping bag with a star nozzle and fill with the frosting. Pipe onto the cooled cupcakes and add chopped Raspberry Ruffle to decorate.