Raspberry and Mint Cupcakes

Cupcake Base
1. Add all Topping ingredients into a bowl fitted with a beater.
2. Mix for 1 minute on low speed.
3. Scrape down.
4. Mix for 5 minutes on medium speed.
5. Scale at 40g into cupcake cases.
6. Bake at 180℃ for 20-25 minutes.
7. Using a cupcake corer or teaspoon and remove the centre of the cupcake and fill with Bakbel Raspberry Fruit Filling 70% or any raspberry filling.

Frosting
1. Blend the White Fudgice with the butter and mint flavouring.
2. Pipe on top of the cupcakes.
3. Finish with fresh raspberries and a mint leaf.

• Multimix Cake Base
• White Fudgice