Raspberry and Rosewater Cupcakes

Raspberry and Rosewater Cupcakes
15 Mins
Prep time
20 Mins
Cooking time
Serves 12

What you need

  • 1¾ cups self-raising flour, sifted
  • ¾ cup caster sugar
  • 250g PHILADELPHIA Block Cream Cheese, at room temperature
  • 125g butter, melted
  • ½ cup milk
  • 2 eggs
  • 1 cup frozen raspberries
  • 1½ teaspoons rosewater or rosewater essence
  • 2 tablespoons icing sugar, sifted
  • Extra 12 raspberries, to serve (optional)

How to make it

  1. PREHEAT oven to 190°C.
  2. LINE 12 muffin moulds with paper cases.
  3. COMBINE flour and sugar in a bowl.
  4. WHISK a quarter of the PHILLY, butter, milk and eggs in a large jug. Add to flour mixture and using a large metal spoon, gently fold in. Add half the raspberries and 1 teaspoon of the rosewater. Gently stir. Spoon mixture into prepared paper cases.
  5. BAKE for 15-20 minutes or until cooked through when tested in the centre with a skewer. Transfer cupcakes to a wire rack to cool.
  6. BEAT remaining PHILLY, icing sugar and remaining rosewater, using an electric hand-beater, until smooth. Using a fork, mash remaining raspberries into a smooth paste.
  7. ADD to the PHILLY mixture and stir with a spoon. Ice cakes. Top each with a raspberry, if desired. Serve.