A touch of colour
As the January blues have set in I thought I would share these delicious raspberry ripple cupcakes, which are sure to bring a bit of sparkle to any dreary day!
The combination of the light sponge, with the bursts of raspberry throughout the cake, and the smooth vanilla and raspberry icing these are sure to be a hit. You can even fella little less guilty for breaking your January diet with there being fruit in the cake, win win!
Place the butter and sugar into a bowl/mixer and mix until they become a creamy consistency (this should take a few minutes).
Next, add the eggs to the mixture one at a time, stirring well between each addition.
Once the eggs are fully incorporated, chop the raspberries into halves or quarters and coat in a small amount of flour. This is to try and prevent the raspberries from sinking to the bottom of the cakes when cooked. Add the raspberries to the mixture and stir gently.
Finally, sift the flour into the mixture and fold in, using a figure of eight action.
Place the cake batter into the cupcake cases, filling them until they reach about 2/3 full.
Place the cupcake tray onto the middle shelf in the oven, and cook for 12-15 minutes, or until they are golden brown and springy to touch. Leave to cool on a wire cooling rack.
Meanwhile, Place the butter into a mixer and mix well until it is softened and of a lighter colour.
Sift in the icing sugar a bit at a time, until the icing reaches our desired taste and a pipable consistency. You may need to add a drop of milk to loosen the icing a little.
Prepare your icing bag with the nozzle of your choice (I used a Wilton 2D), and with the pink food colouring paint stripes up the inside of the bag using a palette knife. Place the prepared icing into the piping bag.
Once the cakes are completely cool, you can either choose to leave them as they are, or core the middle and fill them with a raspberry jam. Using your piping bag pipe the buttercream in an outwards action starting from the middle. This will create a rose like pattern. Finally, sprinkle the edible glitter on top of the icing.
Raspberry ripple cupcakes
Prep time: 25 minutes
Cooking time: 12-15 minutes
Serves: 6 cupcakes
Cooking time: 12-15 minutes
Serves: 6 cupcakes
Ingredients:
For the cupcakes:
- 150g softened butter or margarine
- 150g caster sugar
- 3 free-range eggs
- 150g flour (+ a teaspoon more to coat the raspberries)
- Raspberries
For the icing:
- 100g softened butter
- 200g icing sugar
- pink gel food colouring
- edible glitter
Method:
Firstly, preheat the oven to 200 degrees Celsius, and prepare a cupcake tray with 6 cupcakes cases.Place the butter and sugar into a bowl/mixer and mix until they become a creamy consistency (this should take a few minutes).
Next, add the eggs to the mixture one at a time, stirring well between each addition.
Once the eggs are fully incorporated, chop the raspberries into halves or quarters and coat in a small amount of flour. This is to try and prevent the raspberries from sinking to the bottom of the cakes when cooked. Add the raspberries to the mixture and stir gently.
Finally, sift the flour into the mixture and fold in, using a figure of eight action.
Place the cake batter into the cupcake cases, filling them until they reach about 2/3 full.
Place the cupcake tray onto the middle shelf in the oven, and cook for 12-15 minutes, or until they are golden brown and springy to touch. Leave to cool on a wire cooling rack.
Meanwhile, Place the butter into a mixer and mix well until it is softened and of a lighter colour.
Sift in the icing sugar a bit at a time, until the icing reaches our desired taste and a pipable consistency. You may need to add a drop of milk to loosen the icing a little.
Prepare your icing bag with the nozzle of your choice (I used a Wilton 2D), and with the pink food colouring paint stripes up the inside of the bag using a palette knife. Place the prepared icing into the piping bag.
Once the cakes are completely cool, you can either choose to leave them as they are, or core the middle and fill them with a raspberry jam. Using your piping bag pipe the buttercream in an outwards action starting from the middle. This will create a rose like pattern. Finally, sprinkle the edible glitter on top of the icing.
Happy Baking!
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