Raspberry and Honey Cupcakes

Prep time:
20 mins  plus 20 minutes to decorate
Cook time:
20 mins
Makes approx 12


150g butter mixed with 1tsp of honey
100g (4oz) caster sugar
Finely grated zest of 1 orange
2 medium eggs, beaten
150g (6oz) self-raising flour
Pinch of salt
2 tbsp orange juice
75g (3oz) raspberries (thawed if frozen)

For the icing:

100g (4oz) honey butter like Kerrygold Honey Spread
50g (2oz) low fat soft cheese
350g (12oz) icing sugar
½tsp vanilla extract
1 tsp finely grated orange zest
3-4 drops pink food colouring
Edible cake decorations (optional)


Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Put 10 large or 12 smaller paper or silicone cup cake cases into a muffin or bun tray.
Beat the honey spread and sugar together until pale and creamy, using a wooden spoon or hand-held electric whisk. Beat in the orange zest. Gradually add the eggs, beating well between each addition.
Sift in the flour and salt, folding it in gently with a large metal spoon, then stir in the orange juice and raspberries. Spoon the mixture into the cake cases.
Bake on the middle shelf of the oven for 18-20 minutes until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
To make the icing, beat the honey spread and soft cheese together until creamy, then beat in the icing sugar. Add the vanilla extract and orange zest and 3-4 drops of pink food colouring. Beat well, then pipe or spread on top the cakes, then finish off with edible cake decorations, if using.

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