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Raspberry cupcake with clotted cream frosting

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Raspberry cupcake with clotted cream frosting



175g softened butter, 175g caster sugar, 175g self raising flour, 2 tsp vanilla extract, 3 eggs, 100g raspberries (fresh or frozen)


200g Langage Farm clotted cream, 100g icing sugar


Preheat oven to 170°C.

Place softened butter and sugar in a mixing bowl and whisk till light and fluffy.  Add 3 eggs and vanilla extract continue to mix until fully combined.  Break down the raspberries and fold into the batter.

Place batter into cupcake cases (makes 12 – 16) and bake for 15 – 20 min in oven.

Leave cupcakes on a cooling rack whilst you prepare the frosting.

In a bowl mix together Langage Farm clotted cream and icing sugar.  Once the cupcakes have cooled fully place icing on top.

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