Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
53
High
Nutrition per serving
Calories548.1 kcal (27%)
Total Fat24.2 g (35%)
Carbs80.6 g (31%)
Sugars61.9 g (69%)
Protein4.7 g (9%)
Sodium362.3 mg (18%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
for the cupcakes
for the coulis
for the buttercream
to decorate
Instructions
Step 1
preheat oven to 180oC
OvenPreheatStep 2
line a cupcake try with bun cases
Muffin PanStep 3
in a large mixing bowl beat together all the dry ingredients
Bowl
Whisk
baking soda1 tsp
self raising flour240g
caster sugar280gStep 4
add in the butter and beat to form a sandy texture
butter80gStep 5
in a jug whisk together the milk and eggs
Measuring cup
milk240ml
eggs2 Step 6
slowly pour into the dry ingredients to form a smooth batter
Step 7
fold in the raspberries
frozen raspberries100gStep 8
spoon into the lined cupcake trays
Step 9
bake for 15-20 mins, allow to cool completely
Step 10
in a bowl, beat the icing sugar, butter and vanilla until light and fluffy
Bowl
vanilla1 tspicing sugar400gbutter200gStep 11
add in the cream cheese and beat until smooth
cream cheese100gStep 12
for the coulis, place the raspberries and honey in a saucepan
Sauce Pan
honey2 Tbsp
raspberries200gStep 13
place over a medium and allow to the fruit to go soft and syrupy
Step 14
pass through a sieve and allow to cool
SieveStep 15
pipe the buttercream onto each cupcakes
Step 16
drizzle the coulis over the top of each cupcake
Step 17
sprinkle the crushed shortbread cupcakes and top with a fresh raspberry
shortbread biscuitsfresh raspberriesView on Easyfoods
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