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

Ingredients:

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

Method:

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.

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