Raspberry velvet cupcakes from GoBake

Recently Trish from GoBake visitied us here at Kiwicakes. Whilst she was here, she told me about this lovely Raspberry velvet cupcake she had developed. I made her promise to send me the recipe and here it is for all of you to try. The great news is, over the next little while, I'll have more recipes from GoBake for you all.

Raspberry Velvet Cupcake with Chocolate Raspberry Swirled Frosting
Raspberry cupcake filled with Berry Filling topped with Creamy Raspberry Frosting
Servings	12 cupcakes
Prep Time	15 mins
Cooking/Refrigeration Time	15 mins
GoBake Cupcake Ingredients
GoBake Cake Mix (you can use also other cake vanilla/white cake mix)	500g
GoBake Raspberry Flavacol	5ml
GoBake Chocolate Flavacol	3ml
GoBake red cupcake cases	12
GoBake Frosting Ingredients
GoBake Easy Frost	50g
GoBake Raspberry Flavacol	3ml
GoBake Chocolate Flavacol	3ml
Non pareils or cachous	20g
Ingredients
3 eggs ( size 6)
200ml water + 50ml for frosting
120g Berry Pastry Filling or Berry Jam
350g icing sugar
Equipment
12 hole cupcake tray
Cupcake cases
Electric mixer
4 disposable piping bags, 1 fitted with large star nozzle
Method
Place eggs, water, GoBake Raspberry Flavacol and lastly GoBake Cake Mix into a bowl.
Beat with electric mixer on low for 1 minute, scrape down the sides then mix for a further 2 mins on medium
Line cupcake tray with red cupcake cases. Divide mix into 12 cupcakes.
Bake at 180c for 10 – 15 mins. Cool before filling and frosting.
Filling
Place Berry Pastry Filling or Jam into the piping bag without the nozzle, cut off the very end of the piping bag.
Push the piping bag into the centre of each cupcake and squeeze 10g of filling into the middle.
Frosting
Place the Easy Frost and water into a bowl. Beat with electric beater until it resembles whipped cream.
Add 350g of icing sugar into crème and beat until it becomes light and fluffy.
Split mix in half, add Raspberry Flavacol to one mix and Chocolate mix to the other.
Place frosting into 2 separate disposable bags then place those 2 bags into another bag that is fitted with a open star nozzle.
Pipe a rosette onto the cupcake then sprinkle with cachous or non pareils