A very simple, all in one bowl recipe which you can choose to decorate your way. Finish with a flourish and make the raspberry flavoured buttercream I’ve used here or make a simple icing to spread across cooled cupcakes. Whichever way you decide, they will be a big hit!
It’s great to be able to use frozen raspberries in this recipe. It means they are a great stand by recipe to use when visitors are expected.
So simple, so quick and so delicious. I made these Gingerbread Cupcakes and they were a huge hit with everyone. There’s a really nice kick of spices but it doesn’t take over and the gingerbread buttercream is a treat!
Decided to try out these little beauties as I am a fan of honey in baking and they sounded lovely with the sweet, sticky topping and the mix of honey, cinnamon, spices and orange. They are so light and delicate and full of delicious flavours. Definitely worth making!
You can make them dairy free too by using a dairy free spread of your choice. You can choose to use walnuts as per the recipe or substitute with pecans or pistachios. All work really well.
They are perfect for taking on picnics, for a packed lunch and would be great sellers at a cake sale or charity event. The smell though …. oh the smell is simply divine!