For the cupcakes:
100g unsalted butter (room temperature)
170g caster sugar
270g plain flour
1 tsp vanilla essence
1 tsp baking powder
For the icing:
100g cream cheese
80g unsalted butter (room temperature)
300g icing sugar
And a few crumbled up digestive biscuits
Pre-heat the oven to 180C. Line a 12 hole muffin tin with cases.
Mix the butter and caster sugar together until light and creamy. Add the eggs one at a time and mix until combined, careful not to overmix.
Sift half the flour into the mixture and fold in. Combine the milk and vanilla essence, then add to the mixture and stir until well mixed. Sift the remainder of the flour in to the mixture and fold in.
Stir in the baking powder. Leaving some raspberries to the side for decoration, stir in the raspberries. Spoon into the muffin tin and place in the oven to bake for 25 minutes or until golden on top and springy to the touch.
Put the butter, cream cheese and half the icing sugar in a bowl and mix well. Add the remainder of the icing sugar in small batches. If the icing is too runny for your taste, keeping adding icing sugar as desired.
Once the cupcakes are cool, ice them with the cream cheese icing. Crumble some digestive biscuit on top and finish with a raspberry. Beautiful!