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Digital Subscriptions > > CUPCAKE HEAVEN


Mini bakes, maximum indulgence!

Raspberry and cinnamon muins

275g (10oz) plain flour

4 tsp baking powder

a pinch of salt

1 tsp ground cinnamon

100g (3½oz) butter, melted

2 large British Lion eggs, beaten

100g (3½oz) caster sugar

175ml (6fl oz) milk

225g (8oz) frozen raspberries,


1 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tray with paper cupcake cases.

2 Sift the flour, baking powder, salt and cinnamon into a large bowl and make a well in the centre. Beat the butter, eggs, sugar and milk together. Pour the milk mix into the dry ingredients with the raspberries and lightly mix together – do not over mix.

3 Divide the mixture between the muffin cases and bake for 30-35 minutes, or until golden and risen. Cool in the tin for 5 minutes. Serve warm or cold.

Piñata cupcakes


For the cupcakes

110g (4oz) unsalted butter, room


110g (4oz) caster sugar

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