Raspberry & Milk Drumstick Squashies Cupcakes

These cupcakes are very simply presented but absolutely delicious to taste, lovely eaten just on their own with a cup of tea or coffee, or serve as a dessert.

Makes 12 – 14

Preparation time: 10 minutes for cupcakes and 15 minutes for decoration
Cooking time: 25 minutes


  • 80g Drumstick Original Squashies Raspberry & Milk, cut into ¼’s
  • 165g Soft margarine
  • 165g Caster sugar
  • 3 Medium eggs, beaten
  • 165g Self-raising flour
  • 1 tsp Vanilla extract


  • 100g Unsalted softened butter
  • 250g Icing sugar
  • 1 tsp Milk

3 Squashies per cupcake to decorate

Dusting of icing sugar – optional


  1. Place cupcake or muffin cases into a 6 or 12 holder muffin tin. Preheat the oven to 180⁰/ 160⁰ Fan/ Gas Mark 4.
  2. Place all the cupcake ingredients in a large mixing bowl apart from the Squashies, beat together with an electric hand whisk for 2 minutes until light and fluffy then stir the cut Squashies into the mixture.
  3. Divide the cake mixture between the cupcake cases filling approximately 2/3 full per case.
  4. Place in the preheated oven and cook for 25 minutes until golden brown. Allow the cakes to cool on a cooling tray.
  5. Beat together the ingredients for the butter cream.
  6. When cakes are cold, pipe the buttercream on top of each cake and decorate with Squashies, dust with icing sugar if desired.

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