Raspberry cupcakes

Raspberry and almond cupcakes (makes 12 muffin size cakes)
125g butter, softened
2 eggs
150g caster sugar
1/2 teaspoon vanilla extract
90g dried raspberries
100g ground almonds
150g self raising flour
60ml milk

1. Preheat oven to 160-180 deg C.
2. Line muffin tray with paper cases.
3. Beat flour, butter, milk and eggs in a bowl with an electric mixer until the mixture turns a pale colour.
4. Stir in ground almonds and dried raspberries
5. Divide mixture between cases.
6. Bake for between 25-30 minutes.
   
7. Place cakes on wire rack to cool.

Decorating the cakes

1. Using pre-bought vanilla butter frosting, add a few drops of both blue and yellow food colouring to the butter cream and mix until you achieve the required colour.
2. Fill piping bag with butter cream and pipe in swirls on top of the cakes.
3. Place fondant flowers on top.