Today I am sharing my super simple recipe for Raspberry Cream Cupcakes. We had some of my Mum’s cousin’s over for afternoon tea whilst Mum was staying with us and when I say I made these in under 30 minutes, I am not exaggerating. Also they were very yummy too so win, win as far as my baking is concerned!
for the cakes you will need:
200g unsalted butter, softened
200g caster sugar
200g self-raising flour
a splash of milk
1 teaspoon of vanilla extract
12 large muffin cases (the prettier the better)
for the Raspberry Cream topping you will need:
a small pot of cream
a punnet of fresh raspberries
I was always taught to cream the butter and sugar together first when making cakes but I read once in Nigella Lawson’s How to Be A Domestic Goddess that you can just mix all the ingredients for the cupcakes together in your mixer and when it is all nicely fluffy you can slowly add the milk until it is the consistency you feel happy with. Not too runny but not too claggy either.
pop your muffin cases into a muffin tin and fill them with the mixture, leaving enough space for them to rise up nicely.
Pop into a pre-heated oven at 200 degrees C/ gas mark 6 and keep an eye on them after about 12 minutes. No matter what a recipe says I have found each of the cookers I have had over the years have all varied slightly so the best thing to do is keep checking towards the end.
Take out the oven and leave to cool on a rack.
Whilst the cakes are cooling, gather together your ingredients for the Raspberry Cream. I haven’t given exact measurements for this as I did it by taste and sight until I was happy.
Whip up some of the double cream with half the punnet of raspberries (keep back at least 12 raspberries for the topping) and as much icing sugar as your taste buds like. I personally don’t like too much so added about 2 tablespoons into the mix. Whip away until you have a mixture that is thick enough to dollop onto your cupcakes without it being too runny. Finish off with a raspberry on top and you have a very glamorous looking cupcake to wow your guests with!
This was the first time I have used 00 Italian flour in my baking and wow, did it make a difference. These cakes came out so fluffy and light we were practically scrapping them off the ceiling. (Okay that is an exaggeration but you get where I am coming from.)
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