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Raspberry iced fancies

Make with the kids

Fresh, fruity and very easy to make. These dainty cupcakes are perfect for a Sunday tea with Granny or to pack into school lunchboxes.


Makes 12

Preparation time 20 minutes

Cooking time 15-18 minutes

Cost per cake 27p


100g/4oz butter, at room temperature

100g/4oz caster sugar

Grated rind and juice of 1 lemon

2 eggs, beaten

100g/4oz self-raising flour

175g/6oz fresh raspberries

100g/4oz icing sugar, sifted


  1. Beat the butter, sugar and lemon rind together in a bowl with an electric mixer or wooden spoon until pale and creamy. Gradually beat in the eggs with a spoonful or two of the flour then stir in the remaining flour until smooth.
  2. Divide 12 paper or foil fairy cake cases between sections of a 12 hole muffin tin. Divide the cake mixture between them then gently press the raspberries into the cake mixture adding four or five to each cake case depending on their size.
  3. Bake in a preheated oven set to 350oF/gas mark 4 for 15-18 minutes until golden and the tops of the cakes spring back when pressed lightly with a fingertip. Allow to cool for 5 minutes or so then remove cakes from tin and cool on a wire rack.
  4. When the cakes are cold, put the icing sugar into a bowl and gradually mix in 3-4 teaspoons of the lemon juice until the icing is thick and spoonable. Drizzle the icing over the cakes in random lines with a teaspoon or spoon into a greaseproof paper piping bag, snip of the tip and pipe over the cakes. Leave to stand for 30 minutes for the icing to set then serve.