Christmas Holly Cupcakes

The Christmas Holly Cupcakes are sure to be a crowd-pleaser, featuring a gorgeous buttercream icing matched with a hit of zesty mint and fresh raspberries.

Ingredients 

125g unsalted butter, softened

125g caster sugar

125g plain flour

1/2 tsp McKenzie's Bi-Carb Soda

1 tsp McKenzie's Baking Powder

2 tbs cocoa powder, sifted

2 eggs

2 tsps vanilla essence

2 tbs full cream milk

ICING INGREDIENTS:

250g unsalted butter, softened

250g icing sugar

1 tsp vanilla essence

2 tsps full cream milk

125g Fresh raspberries

Fresh mint for decorating

Directions

1. Preheat oven to 180C. Line a 12 x 1/3 cup capacity muffin tin with cupcake patties.

2. Using an electric mixer on medium setting, mix all cupcake ingredients except the milk. Gradually add the milk and mix just until smooth.

3. Divide the mixture across the 12 cupcake patties. A generous tablespoon should be sufficient. The mixture should triple in size once baked.

4. Bake for 15-20 minutes or until cake skewer inserted into the centre comes out clean. Allow to cool.

Recipe thanks to McKenzie's