Raspberry cupcakes with raspberry coulis filling and raspberry Russian buttercream - all made with real raspberries!
Step 1: Make the raspberry coulis by boiling, then blending the raspberries.
Step 2: Cream the butter and sugar together, then add eggs and mix.
Step 3: Mix in half the flour, then the milk, the the remaining flour. Stirring between additions.
Step 3: Mix in the milk, vanilla and 1/2 cup of the raspberry coulis.
Step 4: Add the remaining flour and scoop into cupcake liners.
Step 5: Bake at 350° for 17 minutes, or until they spring back when touched.
Step 6: Core out the middle and fill with 1 teaspoon of raspberry coulis.
Step 6: Frost with raspberry Russian buttercream and top with a fresh raspberry