Raspberry Swirl Cupcake

Cupcakes

1. Place all cake ingredients into a mixing bowl, fitted with a beater.
2. Mix for 1 minute on slow speed.
3. Scrape down.
4. Mix for a further 4 minutes on medium speed.
5. Scale at 40g into beige cupcake cases.
6. Bake at 170°C for approx. 35 minutes.

Assembly/Decoration

1. In a bowl, cream together the White Fudgice and the butter.
2. Split the butter icing into two equal bowls.
3. Mix the Aromatic Red Colour into one of the bowls of icing.
4. Depress the centre of the cupcake.
5. Fill the centre of the cup cake with 10g of Raspberry Fruit filling.
6. Place the white icing into a bag and the red coloured icing into another piping bag.
7. Using a third piping bag fitted with a star nozzle place both icing bags inside and pipe a 45g swirl onto the cupcake base.
8. Finish with fresh raspberries.

• Aromatic Colours
• Fruit Filling – Raspberry 50%
• Plain Crème Cake Mix
• White Fudgice