Traditional butter cupcakes & raspberry butter cream frosting

TRADITIONAL BUTTER CUPCAKES:

I prefer to use a white spelt flour here, but a white wheat flour is fine. The classic butter, sugar, egg, flour cupcakes - these are delicious and keep exceptionally well. Orange or lemon zest would be delicious additions to the batter.
Makes 9 - 12 cupcakes

Ingredients:

250 gm softened unsalted butter
170 gm raw sugar
4 eggs
2 teaspoons natural vanilla extract
2 cups white spelt flour
1 1/2 teaspoons baking powder
1/2 - 3/4 cup whole, non homogenised full cream milk

Method:

Pre heat oven to 180c or 165c if fan forced. Line a muffin tin with cupcake papers.

Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at time, beating well after each addition. Add the vanilla and beat well. Add the flour, and fold in with the milk, only adding enough milk to reach a moist, but not too wet, consistency. Much will depend on the heaviness of the spelt flour.

Spoon into the prepared papers, and bake for approx 20 - 30 mins or until a skewer inserted into the middle comes out clean. Allow to cool for a few minutes before removing, and cool completely before icing.

RASPBERRY BUTTER CREAM FROSTING:

Gluten free. Makes 1 good cup and enough to ice 10 cupcakes.
Butter cream icing can be very rich, but it remains one of the best. This icing is based on the famous Magnolia Bakery vanilla butter cream, using a thickened milk mix to reduce the amount of butter - it is, quite frankly, a brilliant idea. I've played with it a little to suit my needs - a less rich milk, more coconut, a less refined sugar and TA DA, real raspberries to give flavour and colour.

Ingredients:

1/4 cup rice milk
1/4 cup coconut milk
1 tablespoon cornstarch
125 gm unsalted butter - softened
1/2 cup unrefined icing sugar - sifted
2 teaspoons natural vanilla extract
1/2 - 3/4 cup raspberries (if frozen, thawed)

Method:

Add the cornstarch to a small pot, and add half the rice milk and mix into a slurry and completely smooth. Add the remaining rice milk and coconut milk and mix through. Place over a medium heat and bring to the boil, stirring constantly, until thickened. After you see it gently boiling, remove from heat. Pour into a small bowl and press some waxed paper directly onto the surface. Place in fridge to cool.

Place the raspberries through a sieve and rub with a spoon to push the berries through, ending up with approx 2 tablespoons raspberry puree.

When the milk mix is just cool, using an electric mixer or food processor, beat the butter until light and fluffy. Add the sugar and continue to beat for a couple of minutes. Add the cooled milk mixture, vanilla and 2 tablespoons raspberry puree. Beat well for a couple of minutes until beautifully smooth and fluffy. You can add more puree to adjust the consistency of the icing. In summer, you might need to pop this is the fridge for a few minutes, but at this time of the year, it should be just fine.