Raspberry and Rose Cupcakes


messy plate

I just had a look and the last time I posted a cupcake recipe was October 29th, that’s over seven months and we’ve not seen any in the house!


I’ve not succumbed to fancy eclairs (I did make some, but plain and before the trend) and I’ve definitely not fallen into the cronut pond. I tried cake pops but they were just two sweet and too much of a faff. I’m not really into decorating, I’m more into flavour. I’ve tried to be more adventurous with my cooking and baking recently and that’s why the cupcakes have been lacking. Sometimes I find the easiest way to get the flavours in my head into an easily portable bake is with a cupcake.

It’s been too long my little cuppie friends, but now we’re back and we’re back with full flavour! Raspberry and Rose Cupcakes.

These little beauties went with David to work for his colleagues, but we had one each before they went and they were delish. I planned on piping roses like in my video but my piping bag decided to pop, so I made swirls with a palette knife – would you like to see a video?


Total Time: 2 hours

Number of servings: 14

See Detailed Nutrition Info on



  • 80g unsalted butter, softened
  • 280g caster sugar
  • 240g plain flour
  • 1tbsp baking powder
  • ¼ tsp salt
  • 180ml semi skimmed milk
  • 60ml Raspberry and Rose Cordial by Belvoir
  • 2 eggs
  • Buttercream

  • 500g icing sugar
  • 160g unsalted butter, softened
  • 50ml Raspberry and Rose Cordial by Belvoir
  • Apparatus

  • One or two 12-hole deep muffin tins
  • An ice cream scoop


  1. Preheat the oven to 190°C and line your muffin tin/s with muffin cases.
  2. With an electric mixer, I use handheld, whisk together the butter, sugar, flour, baking powder and salt on a low speed until all the ingredients are well incorporated and resemble fine breadcrumbs.
  3. Place the milk in a jug with the eggs and cordial and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing until smooth and thick. You can add some food colouring at this point if you want pink sponge. Add the remaining milk mixture and continue to beat on a medium speed until everything is fully combined and the batter is smooth.
  4. Use the ice cream scoop (or spoons) to divide the batter between the paper cases, filling them up to two-thirds.
  5. Bake for 18-20 minutes or until well-risen and golden on top. Leave to cool slightly before removing from the tin, then place on a wire rack to cool down fully before adding the frosting .
  6. Meanwhile make the buttercream. Again use your electric mixer, i put the ingredients in and then wrap mine in cling film before I turn it on to stop icing sugar clouds. Slowly whisk the icing sugar with the butter until sandy in texture and no large lumps of butter remain. If using cling film, make a hole and pour the cordial into the icing sugar and butter mixture. Now increase the speed to high and whisk until light and fluffy.
  7. Pipe or ice as desired. I sprinkled mine, but I think next time I'll top with a raspberry on each one.

Have you made any cupcakes recently, I’ve got a few more up my sleeve!



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