Makes: 12 - Prep: 15 min - Cooking 20 min
125g unsalted butter, softened
¾ cup (165g) caster sugar
½ teaspoon vanilla extract
1 ¾ cups (260g) self-raising flour
2/3 cup (160ml) milk
1 cup fresh or frozen raspberries - Or whatever you want to put, or nothing...
- Preheat oven to 180°C no fan (160°C fan forced). Line a 12 hole 1/3 cup capacity muffin tray with cupcake liners.
- Assemble mixer using scraper beater. Add butter and sugar to mixer bowl. Turn the mixer to slowly to CREAM/BEAT setting and beat for 1 minute. Add vanilla then eggs one at a time beating well between each addition. Reduce speed to KNEAD/FOLD setting and add half the milk. Beat in half the flour mixture, then repeat with remaining milk and flour mixtures. Do not over beat. Add your fillings and fold through once.
- Divide mixture into patty cases. Bake for about 20 minutes or until a wooden skewer inserted into centre of the cupcakes comes out clean. Turn onto wire racks to cool.
- Add whatever Icing you want (I usually add none)