225g butter, softened
1 cup Chelsea Raw Sugar
3 large eggs
3 tsp vanilla
2 cups cake flour – (1/4 cornflour/ ¾ plain flour)
2 tsp baking powder
½ tsp salt
¾ cup milk
1 cup frozen raspberries

Preheat oven to 180 degrees.
Place paper cups in 2 x 12-hole muffin pans.
Cream butter and Chelsea Caster Sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combined.
In a bowl, combine flour, baking powder, and salt with a whisk then slowly add to egg mix alternately with milk. Batter should be smooth.
Add raspberries and stir gently.
Pour batter into cups ½ to ¾ full.
Bake for 20-25 minutes, insert toothpick to make sure they are done.

To assemble the flowers use one cupcake as the centre and surround with 6 cupcake petals. Repeat 3 times. Ice and decorate as you wish.

From the TV show Chelsea New Zealand's Hottest Home Baker.