Favourite Cakes

Quince Paste Cup Cakes with Raspberry Icing Recipe

Name: Quince Paste Cup Cakes with Raspberry Icing Recipe
Yield: 16
Ingredients: [HEADING]Cupcakes[/HEADING]; 160g Maggie Beer Quince Paste; 2 tbspn Maggie Beer Verjuice, warmed; 125g unsalted butter, softened; 150g caster sugar; 4 free range eggs, room temperature; 1 tspn vanilla paste; 130g sour cream, at room temperature; 1/2 cup (125ml) buttermilk, at room temperature; 140g plain flour; 2 tspn baking powder; [HEADING]Icing[/HEADING]; 120g unsalted butter; 1 1/2 cups (220g) icing sugar; 1/4 cup (60ml) raspberry pulp (blended from frozen berries), strained; 16 whole raspberries, for garnish