Saturday 16 March 2013

Raspberry Cream Cupcakes Recipe

Another classic cupcake recipe today. This version of raspberry cupcakes has raspberries baked into the cake batter and is topped with cream and fresh raspberries.

The raspberries lend a tartness that makes this cupcake and excellent accompaniment to coffee.

Raspberry Cream Cupcakes

Serves: 12
Raspberry cream cupcakes. Classic white sponge cupcakes with raspberries baked in topped with cream and fresh raspberries


200g (7 oz) self-raising flour
2 tsp baking powder
200g (7 oz) butter, softened
4 eggs
200g (7 oz) caster sugar
3 tbsp milk
50g (2 oz) ground almonds
150g (5 oz) raspberries

For the Topping:

300ml (1 1/4 cups) whipping cream
2 tbsp icing sugar
a few drops of vanilla extract
fresh raspberries, to garnish


Combine the flour, baking powder, butter, eggs, caster sugar, milk and ground almonds in a bowl. Beat with an electric whisk until smooth then gently fold in the raspberries

Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases then spoon in the cake batter, filling them no more than 2/3 full. Transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 4) and bake for about 25 minutes, or until a cocktail stick inserted into the centre emerges cleanly. Allow to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

For the vanilla cream topping, whisk the cream until stiff but not dry. Sift over the icing sugar then stir into the cream along with the vanilla extract.

Spoon the cream into a piping bag fitted with a plain nozzle and pipe over each cupcake. Garnish with a few fresh raspberries each and serve.

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts