Last weekend I fancied baking some cupcakes but I wanted to try something completely different, something that you don't tend to come across too often...cue raspberry cupcakes. These are so light, delicious tasting and, I think, would be perfect for afternoon tea.
50g seedless raspberry jam
50g fresh raspberries
125g unsalted butter, softened
150g self-raising flour
2 medium eggs
100g caster sugar
1 tbsp. milk
For the topping
150g fresh raspberries - for decoration
125g unsalted butter
300g icing sugar
- Preheat your oven to 190C. Line your muffin tin with 12 paper cupcake cases.
- Mix the raspberry jam with the raspberries, lightly crushing the fresh raspberries. Put to one side until later.
- Beat the butter and caster sugar in bowl, using a whisk, until pale and creamy. Gradually whisk in the eggs and milk until just combined.
- Fold in the flour using a metal spoon until just combined and then carefully fold in the raspberry jam mixture until just marbled. Be careful not to over-mix. Spoon the mixture equally into your cupcake cases; about 2/3 full.
- Bake for 20 minutes or until risen and golden in colour. Allow to cool in the tin for 5 minutes then transfer to a wire rack and leave to cool completely.
- Reserve 12 raspberries for the topping.
- Mash the remaining raspberries in a bowl using a fork. Pass the mixture through a sieve into a bowl to remove the raspberry seeds. Put to one side until later.
- Put the butter into a bowl and whisk until fluffy. Gradually whisk in the icing sugar, a little bit at a time until all icing sugar has been added and the mixture is light and fluffy.
- Mix the raspberry mixture into the buttercream until combined.
- Fill a piping bag with the buttercream and pipe a swirl on top of each cake. Finally decorate with a raspberry.
After making and eating these I cannot wait to make more flavoured cupcakes, they really are a show stopper! If you do make these please share a picture with me on Twitter or Instagram!
What is your favourite flavour cupcake?