Raspberry Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 400\u00b0F. Place 16 paper cupcake liners on a baking tray and lightly spray with nonstick cooking spray.
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.
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.
Dip edible petals in egg white and arrange on cakes. Sprinkle with sugar.