Date posted: 10/10/2018

Raspberry & Sun-Pat cupcakes

  • Serves 12
  • Timing: 50 mins
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For the cakes:
Everyday Favourites plain flour 175g
Baking powder 1 tsp
Bicarbonate of soda 1/2 tsp
Everyday Favourites salt 1 pinch
Whole Milk 175ml
Sun-Pat crunchy peanut butter 150g
Light brown sugar 100g
Everyday Favourites large fresh egg 1
Fresh raspberries 150g
For the buttercream icing:
Everyday Favourites unsalted butter 150g
Icing sugar 300g
Hartley’s best seedless raspberry jam 2 tbsp
Pink food colouring 1-2 drops
To decorate:
Whole raspberries 10


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  With moist peanut butter cake and sweet pink raspberry buttercream frosting, these gorgeous cupcake treats are topped with a whole raspberry!  Create this show-stopping treat the whole family will love!
  1. Line a muffin tin with paper cases.
  2. Preheat the oven to 180˚C/Gas 4.
  3. Place the Sun-Pat Crunchy Peanut Butter, milk and egg in a bowl and beat until well blended.
  4. Add the sugar and mix until it all comes together.
  5. Sift in the flour, baking powder, bicarbonate of soda, and salt.
  6. Finally, fold in the raspberries.
  7. Spoon into the paper cases to around 2/3rds full. (***Top tip: An ice-cream scoop full is the perfect amount of mixture for a cupcake).
  8. Bake for 20 minutes until golden brown and set aside to cool.
  9. Using a whisk attachment or handheld beater, carefully mix the room temperature butter, icing sugar, jam and food colouring.
  10. Place in a piping bag and top the cupcakes with the buttercream icing and a fresh raspberry before serving.
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