Raspberry Cupcakes Recipe

I first made raspberry cupcakes last year, with a basic vanilla cupcake recipe and fresh raspberries juiced into a fondant icing. This was, if I recall, my first attempt at dipping cupcakes using a pouring fondant, or dipping fondant. The fresh raspberry juice gave a beautiful taste and colour to the icing, and turned out to be surprisingly easy. Once your icing is at the right consistency, pour into a bowl and dip the cupcakes in, a little further than you would think to cover the entire top.

Not too shabby! A fresh raspberry on top with fondant flower and leaf – both made with a cutter.

Although they were good, all the raspberry taste came from the frosting. Baking fresh raspberries into cupcakes isn’t so successful – they loose their beautiful colour, the taste isn’t as good and  baked fruit can make small cupcakes very soggy. So the last raspberry cupcakes I made I used freeze dried raspberries.

Freeze dried berries and fruits are amazing to bake with – it keeps its colour and the taste is very intense. I topped the cupcakes with butter cream icing, to which I added a good handful of freeze dried raspberries that had be ground to a rough powder with a mortar and pestle. Then I piped them to look (kinda) like raspberries.

The ones behind were lavender with a butter cream. I halved the cake mix and instead of adding the broken up rasberries, I added some food grade lavender, and some lavender syrup. The frosting was half the plain butter cream, again substituting the raspberry for lavender.

Here’s the recipe:

Raspberry Victoria Sponge Cupcakes

A raspberry twist on the classic Victoria sponge, which also makes great cupcakes.


Serves: 6 in cake or 12 cupcakes Preparation time: 15 mins Cooking time: 15 to 20 mins


Ingredients

115g/4 oz butter
115g/4 oz caster sugar
115g/4 oz self raising flour
2 eggs, beaten and at room temperature
1-2 tablespoons tepid water
splash of good vanilla extract
generous handful (or two) of very roughly ground/chopped freeze dried raspberries


Method

1. Preheat oven to 180F/350C and prepare 2 x 6 inch sandwich tins, with baking parchment or 12 -15 cupcake cases.
2. Cream the butter and sugar well, until pale and fluffy.
3. Add beaten egg, a little at a time, and if mixture threatens to curdle, add a little of the flour (1-2 tablespoons), and add the vanilla.
4. Fold in the remaining flour, and add enough of the water so that the mix is of a slow dropping consistency.
5. Divide mixture between tins, or half fill cupcake cases.
6. Bake sandwich tins for 20 mins, cupcakes for 15-18 until well risen and a skewer comes away clean.
7. When cool, decorate with raspberry butter cream frosting, and try the cake with fresh raspberries and cream in the middle.

Best Ever Carrot Cake – Recipe

This is a very good carrot cake that is suitable also for cupcakes. The frosting on the cupcakes is cream cheese frosting (yummy) and the carrots were made from fondant. I think it was summer when I made these, in the pics they look a little melty.

The cake is so good that one of my friends left this comment when I posted on facebook:

“ARGH! MORE! MORE! MORE! Give meeeeeeeeeeeeee moooooooooooorrrrrrrrrrreeeeeeee! I can’t get enough in my mouth at once! Keeeeeeeeep away, or I’ll chase you with my sticky fingers ‘cos it’s all miiiiiiiiiiinnnnnnnnnneeeeee! (carroty grrrrrrrrrrrrr! )”

This carrot cake calls for three 9 inch sandwich tins, but can also be made in one larger cake tin, and cut in half to add icing in between layers. However, baking this in one tin will dramatically increase the cooking time. Test with skewer after 55 mins


Serves: 10 Cooking time: 30 mins Difficulty: Easy – for beginners Dietary guidance: v


Ingredients

2 1/2 cups plain flour
1 teaspoon baking powder
1 teaspoon bircab soda
1 teaspoon ground cinnamon
3/4 teaspoon coarse salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
350 grams butter
1 cup light brown sugar
1/2 cup granulated white sugar
3 large eggs
1/2 cup water
1 teaspoon vanilla extract
1 pound carrots (approx 8-10 large medium carrots) peeled and grated (or use the left over flesh from making carrot juice – this makes a finer textured cake)
2 cups chopped pecans
cream cheese icing (see seperate recipe)


Method

1. preheat oven to 180. line and butter three 9 inch round cake pans, dust with flour, tap out excess.
2. whisk ogether flour, baking powder, soda, cinnamon, salt, ginger, and nutmeg.
3. beat butter and sugars togetheron medium speed until plae and fluffy. add egs – one at a time – beating well after each. beat together three mins.
4. add vanilla carrots and water. beat well until combined.
5. reduce speed to low and add flour, then 1 cup of the pecans.
6. scrape better into prepared tins and bake rotating tins half way through, until golden brown and a skewer comes away clean – approx 30 mins.
7. let cool in pans on wire rack – then turn out and let cool completely
8. place one cake on platter and top with 1 cup cream cheese icing. repeat with second laer. add third and final layer and cover with rest of icing. press remeining 1 cup chopped pacans into sides.
9. refrigerate 1 hour before serving

Royal Wedding

For the Royal wedding we got an extra day off. Nice. What to do? Bake some cakes and have afternoon tea. Strangely there wasn’t any tea, just lots of Pims.

Cakes were chocolate cupcakes, with a strawberry butter cream icing. The flowers were fondant, pressed using a mould. Leaves were store-bought wafer.

They were served with sandwiches: egg and cress, ham and mustard, coronation chicken.