We’re having a small family party tomorrow with a “summer afternoon tea” theme. I thought I’d make raspberry cupcakes, since raspberries are currently in season. I’m just finishing preparing the cakes for tomorrow, and I hope they taste okay! I’ll be sure to post an update later, but for now I can say that they smell good, and the raspberry ripple buttercream is delicious.
Update: they’re delicious- possibly the best vanilla cupcake base I’ve made to date.
I’m really looking forward to tomorrow. Work has been unreasonably stressful and it’s nice to have one day where I’m not commuting for 4 hours or working overtime and through lunch. Everything is better with a cupcake.
This recipe is adapted from Tanya Bakes.
Makes 12 cupcakes
50g. unsalted butter, softened
180g. caster sugar
splash of vanilla
160g. plain flour
2 tsp. baking powder
160 ml. whole milk
seedless raspberry jam (for the filling)
For the icing:
250g. usalted butter, softened
500g. icing sugar
1/2 tsp. vanilla
pink gel food colouring
seedless raspberry jam (for rippling)
fresh raspberries for decoration
Preheat the oven to 180C. Line the cupcake tray with paper cases.
Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla, then sift the flour and fold in with the baking powder using a spatula. Slowly add the milk and mix until smooth.
Pour the mixture into the cases and bake for 18-20 minutes. Transfer to a wire rack to cool.
Once cool, use a wide-tipped nozzle in your piping bag to inject a bit of raspberry jam into the cupcakes.
In a bowl, cream the butter and carefully add the icing sugar, mixing until incorporated. Once smooth, add the vanilla and a tiny bit of pink gel food colouring (use a toothpick).
I opted to swirl some jam into the piping bag with the buttercream and used a large closed-star nozzle for a swirled effect. I will top the cupcakes with fresh raspberries before serving tomorrow!