‘Fluffy Cupcakes with Raspberry Swirl Buttercream’ – Fit for a Party

fluffy cupcakes with raspberry swirl buttercreamIn my opinion, (as I’m sure most of you agree), celebrations and good times most importantly need to be supported with the company of good friends and family, music, and how could we forget… DELICIOUS FOOD!

No wonder party food has such a rockin’ reputation – it’s optimised in the perfect conditions!Fluffy Cupcakes with Raspberry Swirl Buttercream

So in order to really kick the complete freedom of the holidays, I thought what better way to live it up then with these ultimate cupcakes.

These bad boys have seen me through my celebratory ‘no study’ nights, my 18th birthday and now coming back to greet me as we close up the academic year!
Ahhhh so much excitement for one night!!
Naturally, these goodies are totally fluffy (filled with vanilla bean goodness) and then topped with the ultimate accompaniment of my perfected recipe of buttercream with a swirl of raspberry jam, ya know, just for good luck.Fluffy Cupcakes with Raspberry Swirl Buttercream

I’m so thrilled to share this Daisy and the Fox original recipe!
So enough blab blabbing from me and lets paint the town red with this celebration starter!
Patty pans and piping bags at the ready?

Fluffy Cupcakes with Raspberry Swirl Buttercream

1 cup self-raising flour, sifted
1/4 cup custard powder, sifted
3/4 cup caster sugar
135g butter, softened
3 eggs
1/4 cup milk
1 teaspoon vanilla bean paste

Raspberry Swirl Buttercream:
200g butter, softened
2 cups icing sugar, sifted
3 tablespoons milk
2 tablespoons raspberry jam


1. Preheat the oven to 180C. Line 2 deep 12-hole patty pan tin with paper cases
2. Beat flour, custard powder, sugar, butter, eggs, milk and vanilla bean paste in an electrical mixer on low until all the ingredients are just combined. Then beat on medium speed for 4 minutes. Should look light and fluffy.
3. Divide into cases.fluffy vanilla cupcake batter
4. Bake around 20 minutes in the oven or until skewer entered comes out clean. Place cupcakes on a wire rack to cool.
5. In the meantime we’re going to do the buttercream. Beat the butter in a small bowl until as white as possible. Gradually beat in half the sifted icing sugar, then the milk, then again gradually add the rest of the icing sugar.
6. Once the cupcakes have completely cooled, line a piping bag with 3 stripes of the raspberry jam by running the spoon filled with the jam, from the end of the nozzle to the end of the bag, inside the piping bag. Fill with the butter cream and pipe.

piping buttercream icingPiping cupcakes

Done and done!

Fluffy Cupcakes with Raspberry Swirl Buttercream

Now go have yourself a little boogie and a jive – these bad boys are ready to party with!

Fluffy Cupcakes with Raspberry Swirl Buttercream


Don’t forget to follow Daisy and the Fox on Instagram, for blog updates and everything fun and beautiful!

Thanks for stopping by



18 thoughts on “‘Fluffy Cupcakes with Raspberry Swirl Buttercream’ – Fit for a Party

    • thank-you very much!! 😀
      the cases are pretty aren’t they 🙂
      I had custard powder in cake one time and it just adds this delicious flavour that tops it off 🙂
      thanks again!

    • thank-you very much!! 😀
      the jam adds that perfect subtle touch to perfectly finish off the cupcakes 🙂
      hope you’ve had a lovely weekend!

    • thank-you very much Joanne! 😀
      i would love to share some through the screen! if only… 😛
      hope you have a lovely week!

    • thank-you very much Nadia!! 😀
      these cupcakes are surprisingly easy – a one bowl, chuck it all in recipe 😛
      hope you have a lovely week! x

  1. Oh that buttercream…! Yum! I could just eat a whole bowl of that and be very happy (until the stomach ache sets in, haha). Love this entire post Bec. The GIF is awesome, as is your food styling! Definitely on my to-bake list xx

    • thank-you so much Laura!
      I must admit, i did eat so much of that buttercream – it was too good 🙂
      enjoy! you won’t regret making these delicious cupcakes! 😀 xx

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