Raspberry Cupcakes

• 2 1/4 cups self-rising flour
• 1 cup granulated sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 5 oz frozen raspberries
• 1/2 cup butter, melted
• 1 cup mixed berry yogurt
• 2 None large eggs, lightly beaten
• 5 oz carrots, grated
• 1/4 cup milk
• 1/2 tsp vanilla extract
• None None FOR THE GLAZE
• 1 1/2 cups powdered sugar
• 1-2 tbsp beet juice
• 1/2 tsp vanilla extract (optional)
• None None FOR THE DECORATIONS
• None None edible petals, such as nasturtiums
• 1 None large egg white
• None None sugar, for sprinkling

1. Preheat oven to 400u0b0F. Place 16 paper cupcake liners on a baking tray and lightly spray with nonstick cooking spray.
2. In a large bowl, combine flour, sugar, spice mix and baking powder. Add frozen berries and fold through. In a separate bowl, combine butter, yogurt, eggs, carrots, milk and vanilla. Add to dry ingredients, mixing until just combined. Distribute between paper liners, filling them 3/4 full. Bake for 20-25 mins, until golden brown and springy when pressed gently. Let cool on a wire rack.
3. For the glaze, whisk together powdered sugar and beet juice. Add vanilla, if using, and a little water. Mix to a spreadable consistency. Spread over cupcakes.
4. Dip edible petals in egg white and arrange on cakes. Sprinkle with sugar.

flour, sugar, pumpkin pie spice, baking powder, frozen raspberries, butter, berry yogurt, eggs, carrots, milk, vanilla, glaze, powdered sugar, beet juice, vanilla, decorations, edible petals, egg white, sugar

Taken from recipes-plus.com/api/v2.0/recipes/32099 (may not work)