Raspberry Walnut Cupcake

So easy to make and bake, and wonderful to eat. An enjoyable sweetness with the afternoon cup of tea. Spectacular to look at and delicious to eat.

12 small cupcakes

15 minutes

20 minutes

180ºC

Ingredients

Walnut butter cake
125g butter

- softened
Rind of 1 lemon

- finely grated
150g caster sugar
2 eggs
2 tbsp milk
60g walnuts

- finely chopped
185g self-raising flour

- sifted
Lemon cream cheese frosting
125g cream cheese

- softened
30g butter

- softened
1 tsp lemon rind

- finely grated
240g icing sugar

- sifted (or lump free)
Decoration
Lemon cream cheese frosting
Fresh raspberries
Icing sugar dust

Instructions

Prepare cakes:
01 Place all ingredients in a bowl and beat smooth quickly - best to use electric beaters or beat well via a food processor or mixer. Divide the cake mixture between the paper cases. Bake 20 minutes. Allow to cool individually on a wire wrack.
Prepare the lemon cream cheese frosting:
02 Place all the ingredients into a bowl or food processor. Beat together until smooth.
03 When cupcakes are cold, top with a generous layer of lemon cream cheese frosting and pile high with plenty of fresh raspberries with a dusting of icing sugar.

Notes

These delicious cupcakes are best topped with fresh fruits; if fresh raspberries are unobtainable, fresh blueberries, blackberries or strawberries can be used.