Monday, 14 February 2011
Valentine's Day Cupcakes - vanilla cupcakes with fresh raspberry puree icing
These are vanilla cupcakes with fresh raspberry puree icing, topped with a perfect raspberry.
Everyone in the office loved them!
The recipe for the cupcakes is:
100g (4oz) butter
100g (4oz) golden caster sugar
2 eggs, mixed with 2tsp vanilla extract
100g (4oz) self-raising flour
Line a 12-hole muffin tin with paper bun cases.
Cream the butter and the sugar until light and fluffy [for at least five minutes]
Gradually beat in the eggs and the flour in approximately four batches [alternate - starting with flour].
Add the milk so the mixture reluctantly drops off a spoon
Put 1 heaped tablespoon of mixture into each fairy cake case and bake near the top of a preheated oven at 190°C (375°F, gas mark 5) for 12-15 mins, until springy to the touch, golden and risen. Transfer to a wire rack to cool.
Note: these cakes turn out small if you make 12 out of this mixture. I usually double the mixture and make around 18 larger cakes
250 gm soft unsalted butter
1 cup icing sugar, sifted
150 gm raspberries, puréed and strained
Beat butter until white and fluffy
Gradually add the sifted icing sugar
Add the raspberry puree and beat until blended
[If the raspberry puree makes the mixture thicken a bit too much, add a little milk, tablespoon by tablespoon until the desired consistency reached].