150g unsalted butter, room
¾ cup caster sugar
1 tsp vanilla extract
1½ cups plain flour
1 tsp baking powder
2 tbsp cocoa
1 tsp white vinegar
½ tsp bicarbonate of soda
200ml fresh raspberry puree, strained (see note)
½ cup buttermilk
3 tsp red food colouring
Cream cheese frosting
125g cream cheese, cubed
100g unsalted butter, cubed
2 cups pure icing sugar, sifted
Preheat oven to 180°C. Line 2 x 24 hole mini muffin tins with paper cases. Beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating between additions. Transfer mixture to a larger bowl.
Sift flour, baking powder and cocoa together. Combine vinegar and bicarb until foamy and stir into puree. Add half the sifted flour mixture to cake batter with half of the puree mixture and half of the buttermilk. Fold in until combined.
Add remaining flour mixture, puree mixture, buttermilk and colouring and fold in until combined and smooth. Spoon into cupcake cases. Bake for 15 minutes or until firm to touch. Stand in tin for 10 minutes. Transfer to a wire rack to cool.
To make frosting; beat cheese and butter until pale and creamy. Add icing sugar 2 tbsp at a time until all is incorporated and smooth. Fill a piping bag and pipe frosting on top – we used a disposable piping bag and petal nozzle by Multix, available from supermarkets.
Note: To make raspberry puree, process 300g thawed frozen raspberries in a food processor. Pour through a sieve into a
bowl and stir to remove pips.