Raspberry Cupcakes

Ingredients

• 125 ml (1/2 cup) butter, softened
• 250 ml (1 cup) sugar
• 2 eggs
• 5 ml (1 tsp) vanilla
• 500 ml (2 cups) flour
• 15 ml (1 tbsp) baking powder
• 1 pinch salt
• 250 ml (1 cup) milk
• 375 ml (1½ cup) fresh raspberries

Directions

1. Preheat oven to 180°C (350°F). In a large bowl, beat butter and sugar with a hand mixer until fluffy, about 1 or 2 minutes. Add eggs and vanilla, mix well.
2. In another bowl, mix together flour, baking powder and salt. Add flour mixture to preparation obtained in step 1 alternating with milk. Start and finish with flour mixture. Mix well after each addition.
3. Divide batter into 12 muffin cups lined with paper muffin cups. Insert a few raspberries into the centre of each cupcake. Bake on middle rack of oven for 30 to 35 minutes or until a toothpick inserted comes out clean. Let cool.