You have got to be kidding me. Why on earth do I have two cupcake recipe books? Seriously? Two?? Oh well, take it like a man and move on.
The recipe was actually really tasty with plenty to recommend it. the proportions were much better than the last lot but I don't have any mini cupcake tins (who has mini cupcake tins? [who has two frigging cupcake recipe books?? I don't even like cupcakes very much!]).
Anyway, cook them - they're lovely.
Once again we have the pain of American measurements. Have fun.
1/3 cup butter
1/2 cup caster sugar
1 egg
1 cup self raising flour, sifted
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, crushed
Topping
1/3 cup butter
1 teaspoon vanilla extract
1 cup icing sugar
Fresh raspberries
Preheat the oven to 160. Cream the butter and sugar until light and fluffy.
Add the egg and mix.
Add the flour, milk and vanilla mix again - stir through the raspberries.
Bake for 10/15 minutes.
Mix the topping and add with a raspberry to complete.
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