Kimberley Walsh's easy recipe for Raspberry & Vanilla Cupcakes

Published Saturday, Sep 13 2014, 10:40 BST  |  By  |  Add comment
New mum Kimberley Walsh is already showing her maternal side with this yummy recipe for raspberry and vanilla cupcakes!

The Girls Aloud star – who gave birth to baby Bobby earlier this month – is the ambassador for breast cancer charity The Haven, who have teamed up with KitchenAid. Together, they're encouraging us all to host bake sales for this great cause.

Kimberley Walsh for The Haven

© The Haven

Speaking about the cause, Kimberley says: "Simply baking up a few treats and selling them to your friends and family is a great way to raise funds. The Raspberry and Vanilla Cupcakes are my own recipe which take no more than a few minutes to whip up."

These delish treats look super pretty and taste even better! Just follow the simple steps to whip up Kimberley's scrumptious cakes…

Kimberley Walsh's vanilla and raspberry cupcakes

© The Haven


  • 150g butter
  • 150g caster sugar
  • 150g self raising flour
  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 150g fresh raspberries
  • Toppings (to partially cover the cupcakes)
  • 150g soft butter
  • 150g icing sugar
  • 2 - 3 drops of pink food colouring
  • 150g of your choice of decoration - berries, sprinkles etc.


1 Preheat oven to 180°C/ Gas Mark 4 and grease a large 8-hole muffin tray.

2 Mix the butter and sugar together in the KitchenAid Stand Mixer for 2 – 3 minutes until pale.

3 Add 3 tablespoons of the flour to the mixture and add the eggs a little at a time with the mixer running on a low speed (setting 2).

4 Once all the eggs are incorporated into the mix add the rest of the flour and the vanilla extract. Mix on a low speed setting until smooth.

5 Place a heaped teaspoon of mixture into each muffin case, then add 1-2 raspberries, according to their size, into each muffin case. Top with more cake mix until the muffin case is just under three quarters full.

6 Bake in the oven for 18-20 minutes until golden. Allow to cool for 10 minutes and then remove the muffins onto a cooling rack.

7 Make the butter-cream icing by putting the butter into the mixer and beating until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and mix until smooth.

8 Add the food colouring until you achieve the colour you desire, remembering that a little goes a long way and you may only need 1 or 2 drops to give a soft pink colour.

9 Place your nozzle into the piping bag and position it so the edges fold over the top of a jug or tall glass (this helps you spoon the icing into the icing bag). Now spoon the icing into the piping bag.

10 Pipe the icing onto each muffin creating a large swirl. Top with your choice of decoration, dust with icing sugar and serve.

Prep Time

10 minutes

Cook Time

18 - 20 minutes

Nutrition Information

Makes 8 cakes

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