They make an especially thoughtful gift for that special someone, especially the Valentine’s version. Share the love!
Prep Time: 30 min
Baking Time: 30 min
Servings: 16
Raspberry Cupcakes
Sometimes I make cupcakes that are just too cute to eat. Then I remember – wait, these are divine! Of course I’ll eat them. And share, too!
Additional Info
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Ingredients
114g SCS ® Salted Butter (soften at room temperature) 256g Cake Flour 1 tsp Baking Powder 1 tsp Baking Soda 160g SIS Fine Grain White Sugar 2 Eggs 2 tsp Vanilla Extract 240ml Shaken Buttermilk -
Directions
- Preheat oven to 175℃.
- Whisk cake flour, baking powder and baking soda together.
- Cream butter and sugar with an electric mixer.
- Add eggs one at a time, scraping down the sides with each addition.
- Fold in the dry ingredients and buttermilk, alternating between the two.
- Bake for about 19 minutes, until a cake tester comes out clean or with just a few crumbs attached to it.
Frosting
- Raspberry whipped cream (recipe in “Cakes” section; add a dash of food dye to make it cheerier!).
Baking Tips
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Fluffy cakes
When making these cakes and cupcakes, the butter and sugar are always creamed together with an electric mixer until pale (almost white) and fluffy.
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SCS is one of the most endeared and beloved household brands in Singapore and Malaysia.
The velvety, rich, buttery and familiar taste of SCS Butter has been savoured by families since 1905! SCS Butter is 100% pure creamery butter.
SCS unwavering promise to consistently deliver only the best product quality even after a century, is the key reason why it remains the most sought after butter brand for top chefs and bakers alike not just in Singapore, but in Malaysia too.
With the very same goodness of premium quality dairy products, consumers can also enjoy the SCS range of premium quality products such as SCS Spreadable Butter, SCS Portion Butter, SCS Cheese Slices and SCS Cream Cheese.
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