Ingredients: for the cupcakes:
- 8oz self raising flour
- 8oz caster sugar
- 8oz butter
- 4 eggs
- Cupcake cases (standard size)
Ingredients for the icing/decorations:
- 230g unsalted butter
- 5-600g icing sugar
- 2-3 tablespoons of milk/cream
- 2-3 dessert spoons melted biscoff
- 1 packet mini eggs
- 1 tsp vanilla paste/extract
- 1 packet of fresh raspberries
Preheat oven to 180 degrees C. Beat butter and sugar together until soft and creamy. Then beat in your eggs. Sieve in the self raising flour until all ingredients are fully combined. Then place the mixture into the cupcake cases and bake for 20-25 mins until golden brown. Leave the cupcakes to cool fully.
In the meantime, place the softened unsalted butter into a mixer and beat until fluffy (it should go a little lighter in colour.) Then continue to beat and slowly add in your icing sugar. Once fully combined add in the milk/cream and the vanilla. Split the buttercream into two separate bowls. In one bowl stir in the melted biscoff. Then using a piping bag, pipe your buttercream onto the cooled cupcakes and decorate with more melted biscoff and mini eggs.
For the other buttercream, blend half a punnet of raspberries until they form a puree. Then add this to your buttercream and stir through. Using a piping bag, pipe on your buttercream and decorate with the remaining raspberries.