Raspberry Ripple and Basil Cupcakes


  • 3 eggs, large, free-range
  • 150 ml Plain, natural yoghurt
  • 175 g Melted, Unsalted butter
  • 175 g vanilla sugar
  • 180 g self-raising flour
  • 1 teaspoon baking powder
  • 60 g ground almonds
  • pinch salt
  • 2 basil leaves
  • 400 g icing sugar
  • 200 g unsalted butter
  • 2 basil leaves
  • 4 heaped tablespoon Raspberry Coulis
  • 12 Basil
Raspberry Ripple and Basil Cupcakes #Cupcakesrecipes


  1. Pre-heat the oven to 180 degrees Celsius and double-line a 12 hole muffin tray with cupcake cases.
  2. Mix the yoghurt, eggs and melted (cooled) butter in a jug or bowl.
  3. Sift the vanilla sugar, flour and baking powder into a separate bowl, add the ground almonds and a pinch of salt. Mix well. Pour in the yoghurt, eggs and butter into the dry ingredients and mix together until smooth. If using, add in the chopped basil leaves and mix.
  4. Full instructions visit @

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