Cupcakes
225g standard flour
1tsp baking powder
Pinch salt
125g butter, softened
175g Chelsea Caster Sugar
2tsp vanilla extract
2 eggs
125ml milk
100g fresh or frozen raspberries

Berry Glaze Icing
250g Chelsea Berry Flavoured Icing Sugar
10g butter, softened
1Tbsp milk

Cupcakes
Pre-heat oven to 170°(150°fan bake). Line cupcake trays with paper cases.
Sift together flour, baking powder and salt.
Cream butter using an electric mixer until smooth. Add Chelsea Caster Sugar gradually and beat until light and fluffy.
Beat in vanilla extract
Add eggs one at a time scraping down the sides of the bowl between each addition. Beating well between each addition.
Alternate adding the flour with the milk. Start and finish with the flour. Beat on low speed until just combined and smooth. Do not over mix.
Divide the mixture between the paper cases. Push 2 or 3 raspberries into cake batter.
Bake for approx 15 minutes or until a tooth pick comes out clean when inserted or the top of the cupcake springs back when lightly touched.
Cool in the tray for 5 minutes before removing to a wire rack to cool completely.

Berry Glaze Icing
Combine the Chelsea Berry Flavoured Icing Sugar and butter in a medium heatproof bowl.
Gradually add the milk, stirring with a wooden spoon until a firm paste forms.
Place the bowl over a saucepan of simmering water. Ensure the bottom of the bowl doesn’t touch the top of the water level.
Stir over low heat for 5 minutes or until the sugar dissolves and the icing is runny.
Remove from heat. Spread icing evenly over cupcakes.
If icing starts to get to stiff, place bowl back over the simmering water and as it warms it will soften.