Graduation — whether it be from high school, university or a toddler who just learnt to walk — is a great achievement. It calls for celebration and cupcakes are a great way to do this. This cupcake recipe has a perfect balance of tart summer raspberries and aromatic vanilla beans. They’re oh-so delicious and are decorated just for the occasion that’ll surely “wow” the crowd, big or small.
Like Yakuta’s cupcake recipe? Try her gingerbread spiced pound cake.
Preheat the oven to 325°F. Line a cupcake tin with paper cups.
In a bowl, combine all the ingredients listed for the cupcakes (except the raspberries). Using an electric mixer or whisk, combine to form smooth mixture.
Using an ice-cream scoop or spoon, fill the cupcake tin with the batter. Push in two raspberries per cupcake and bake for about 25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.
While the cupcakes are cooling, make the buttercream: using a mixer, whisk the butter and icing sugar together until light, pale yellow and fluffy. Add the vanilla, milk and food colouring. Whisk for another 2 minutes.
Using a spoon, fill the piping bag with the prepared buttercream and pipe it on top of the cupcakes. Then, add a peanut butter cup (upside down) on top of each frosted cupcake.
Attach a chocolate square on top of the peanut butter cup using a small amount of buttercream. Dip one end of two cut licorice strings into the buttercream and place onto the centre of the chocolate square. Then place a Smartie on top using a little buttercream.