Raspberry cupcakes

I had a total of about half an hour from when I got home from work to when I needed to get to a Mexican party on Friday night, so needed something quick and easy to make. Within being home for 15 minutes the first batch was in the oven, and it was almost within 15 minutes of being at the party that that first batch was consumed! They are just cupcakes with raspberries in them, nothing fancy or complicated, but somehow it tranforms the humble cupcake into it's sophisticated and stylish older cousin!

I used the following basic cupcake recipe:

Firstly beat 4 Oz butter (125g) with 2/3 cup of sugar. When fluffy and light, add 3 eggs, one at a time. Pour in 1/4 cup of milk and 1 1/2 cups of sifted plain flour with 1 1/2 teasooons of baking powder. When these are well combined, throw in half a punnet of fresh raspberries. Beat only for a few seconds as you want some of the berries to still be whole. Bake for 10 or so minutes (depending on size of cupcakes) in a moderate oven (180 degrees C).

For the crushed raspberry cream, beat the cream with a tablespoon of sugar. As the cream begins to thicken, throw in remaining punnet of raspberries, and like the cake mixture, allow some of the berries to split and some to stay whole. Serve with the cupcakes (or I believe you can eat it on its own).