Raspberry Cupcake Recipe

Method 

1. Preheat your oven to 180 °C
2. Line 2x 12 cupcake pans with paper cups.
3. Empty the premix into a medium-sized mixing bowl.
4. Mix the milk, oil and eggs together and add to the premix.
5. Using a spatula, blend until the ingredients are just combined.
6. Mix with an electric beater for 1 minute (on high speed). Ensure that all the dry ingredients are mixed into the batter, by scraping off the sides of the bowl during mixing.
7. Fill the cups ¾ full (approx. 1½ tablespoons) and bake for 12-15 minutes or until a skewer comes out clean when inserted through the centre.
8. Remove from the oven and allow the cupcakes to cool for 10 minutes, then remove from the pans and cool completely.
9. Add a few drops of red food colouring to your vanilla frosting.
10. Place your store bought frosting in a piping bag and pipe some frosting onto each cupcake.
11. Top creatively with fresh raspberries.