Kenwood Raspberry Cupcakes

Kenwood Raspberry Cupcakes demonstrated by baking expert, Ruth Clemens.

Ingredients

Cupcakes:
150g Stork tub, softened
150g Billington's Golden Caster Sugar
3 eggs, large
150g Allinson Nature Friendly White Self-raising Flour
100g frozen raspberries
½ tsp fresh mint, chopped

Frosting:
25g Stork tub, softened
75g cream cheese
1 tbsp seedless raspberry jam
150g Billington's Golden Icing Sugar, sifted
Plus 12 raspberries for decoration

Servings: makes 12
Preparation time: 30 minutes
Cooking time: 20-25 minutes plus cooling