Raspberry Cupcakes

Here kids go for summer job for a month from when they are 16 years.
And when Shyama turned 16 she coudn't go as we went to India for holiday, and she was always complaning that her friends are doing summer job and she coudn't.

So from last year she has been doing summer job in a private owned shop and there are 4 women who works there and they all are really nice to her and they like her a lot.

And this August she also have been working in the same shop and some morning she ask me Mama will you make a cake for me to take for coffee ( the shop is just 5 minutes walk from our home and she comes for lunch) and on a short notice the one thing I always makes are cupcakes as they are easy and fast to make.
And the ladies there just love cupcakes of course S loves it too.So this is one of the cupcakes I made for her to take for afternoon coffee.
A tip I got from my sister, for getting the butter cream shiny add 1 tsp corn syrup)

Took a picture with Shyama's new instrument Viola d'amora (Love violin)

Raspberry cupcake : (Cupcakes by Janet Smith)
18 regulare size cakes

1/2 cup (4 oz/126 g) very soft butter
1/2 cup (4 oz / 126 g) vanilla sugar or normal fine sugar
2 eggs
1 tbsp milk
1 cup (4oz / 126 g) self raising flour
1 level tsp of baking powder
hand ful of fresh rasberries plus extra to decorate

For the Vanilla butter cream
3/4 cup ( 7oz / 200 g) soft butter
2 1/2 cups ( 14 oz /400g) icing sugar
1 tbsp milk
1 tsp vanilla extract
1 tso corn syrup (optional)

Preheat the oven to 350° F ( 180° c/ Gas 4 ) and put 18 regular paper case into the muffin tins.
Put the butter in a bowl and beat to make sure it is really soft.
Add the sugar, eggs milk, the flour and the baking powder and continue to beat vigourously until the mixture is well mixed and cream.
Fold in the rasberries.
Divide the mixture among the paper cases and bake for 15 to 18 minutes untill nicely risen and golden brown.
Remove the cakes from the tin and allow to cool on a wire rack.

To ùake the butter cream , put butter in a bowl beat until really soft.
Add the icing sugar and enough milk to make light and fluffy butter cream.
Add vanilla extract .
Swril or pipe onto the cooles cakes and decorate with teh raspeberries.