Raspberry Red Velvet Cupcakes

Raspberry Red Velvet Cupcakes recipe

I love the idea of creating these Red Velvet Cupcakes. Rich in flavour and colour, they offer a little more for your children than the standard cupcake.


Prep Time: 15min

Cook Time: 20min

Serving: 12



2½ cups self-raising flour
100g butter, chopped

1 cup of CSR Caster Sugar
1 cup of milk
1 egg, lightly beaten

1 cup fresh or frozen raspberries

½ cup white chocolate bites

Cream Cheese Icing

30g butter

80g packed cream cheese (softened)

1 tsp grated lemon rind

1 tbs lemon juice

1½ cups CSR Pure Icing Sugar



  1. Preheat oven to 190°C. Lightly grease or oil spray a 12 muffin tin. Place the flour in a large bowl. Using your fingertips, rub the butter into the flour, until well combined.
  2. Add the sugar, milk, egg, raspberries and white chocolate. Mix until just moistened. Spoon into the muffin cups.
  3. Bake for 20 minutes. Stand for 5 minutes before turning onto a wire rack to cool. Dust with icing sugar before serving.
  4. For the icing, beat butter, cream cheese, rind and juice in a small bowl with electric mixer. Beat until fluffy, and then gradually beat in sifted CSR Pure Icing Sugar. Spread over the cupcakes.



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