BAKING
Surrey’s Premier Lifestyle Magazine
Fresh raspberry cupcakes with raspberry buttercream
Spring evokes lighter, fresher flavours; it's time to pack away the sticky toffee puddings and revel in a fresh raspberry cupcake, perfect for afternoon tea in the sun.
Top tip:
Cream the butter and sugar for a good five minutes before adding the eggs: this leads to a lighter sponge.
Ingredients
80g unsalted butter
270g golden caster sugar
Two medium eggs
240g plain flour
Three teaspoons baking powder
One teaspoon good vanilla extract
About 150g fresh raspberries
Raspberry buttercream
110g unsalted butter
500g icing sugar
About 50ml milk
Two tablespoons raspberry jam (preferably with no added sugar)
Method
• Preheat the oven to around 180°C (160°C fan). Place cupcake wrappers in a 12 hole cake tray (or use a silicone mould cake tray if preferred).
• Cream together the butter and sugar until the mixture is light and fluffy.
• Beat in the eggs one at a time, mixing well after each.
• Sieve the flour and baking powder and add one third to your butter and sugar mix, followed by one third milk, until all is mixed in.
• Add the vanilla extract.
• Take the raspberries (keeping 12 aside for decoration) and just sift a tiny amount of flour onto them as this can help stop them sinking when baking.
• Spoon the batter into the cupcake cases, then pop a couple or three raspberries into the top of each cupcake and bake in an oven on around 180°C (160°C fan) for around 20 minutes, but ovens vary so take a toothpick or cake tester to make sure.
• Whilst the delicious cupcakes are baking, prepare the raspberry frosting.
• Mix together the icing sugar and soft butter till creamy then add the milk, mix till blended and then the raspberry jam until blended.
• Raspberry jam buttercream icing has a very pale subtle shade, for something a little more vibrant, just add a small amount of pink colouring (either a drop or two of the liquid colouring from supermarkets or a paste colouring from a sugarcraft supplier).
• Transfer the baked cakes to a wire rack and take the cupcakes out of tin to cool.
• When the cakes are cool, either pipe the frosting in swirls on to each cupcake or spread with a knife and then decorate with a fresh raspberry on top.
80g unsalted butter
270g golden caster sugar
Two medium eggs
240g plain flour
Three teaspoons baking powder
One teaspoon good vanilla extract
About 150g fresh raspberries
Raspberry buttercream
110g unsalted butter
500g icing sugar
About 50ml milk
Two tablespoons raspberry jam (preferably with no added sugar)
Method
• Preheat the oven to around 180°C (160°C fan). Place cupcake wrappers in a 12 hole cake tray (or use a silicone mould cake tray if preferred).
• Cream together the butter and sugar until the mixture is light and fluffy.
• Beat in the eggs one at a time, mixing well after each.
• Sieve the flour and baking powder and add one third to your butter and sugar mix, followed by one third milk, until all is mixed in.
• Add the vanilla extract.
• Take the raspberries (keeping 12 aside for decoration) and just sift a tiny amount of flour onto them as this can help stop them sinking when baking.
• Spoon the batter into the cupcake cases, then pop a couple or three raspberries into the top of each cupcake and bake in an oven on around 180°C (160°C fan) for around 20 minutes, but ovens vary so take a toothpick or cake tester to make sure.
• Whilst the delicious cupcakes are baking, prepare the raspberry frosting.
• Mix together the icing sugar and soft butter till creamy then add the milk, mix till blended and then the raspberry jam until blended.
• Raspberry jam buttercream icing has a very pale subtle shade, for something a little more vibrant, just add a small amount of pink colouring (either a drop or two of the liquid colouring from supermarkets or a paste colouring from a sugarcraft supplier).
• Transfer the baked cakes to a wire rack and take the cupcakes out of tin to cool.
• When the cakes are cool, either pipe the frosting in swirls on to each cupcake or spread with a knife and then decorate with a fresh raspberry on top.
essence info
Jens CupcakeryWebsite: www.jenscupcakery.com
Telephone: 07751 553106
Facebook: www.facebook.com/jenscupcakery
Twitter: @Jenscupcakery
Blog: ilovejenscupcakery.wordpress.com