Sunday, 3 June 2012
Raspberry Cupcakes with a Jubilee twist
So it's Sunday and it's raining so I thought I'd get cracking with some cupcakes to add a bit more red, white and blue to our Jubilee celebrations tomorrow. I have taken the Raspberry Cupcakes recipe from Cupcakes from the Primrose Bakery and swapped the White Chocolate Buttercream icing with the ordinary vanilla Buttercream icing with blue colouring.
I thought the marbling with raspberry jam complemented the red, white and blue theme perfectly - and who doesn't like raspberries?
Makes 12 regular cupcakes
180g caster sugar
2 large eggs
125g self-raising flour
120g plain flour
125ml semi-skimmed milk at room temperature
1 teaspoon good-quality vanilla extract
3 tablespoons good-quality seedless raspberry jam
Preheat oven to 160 degrees c/ 180 degrees c / gas mark 4.
Line large 12 hole muffin tray with cupcake cases.
Cream butter and sugar with electric handwhisk. Add eggs one at a time until smooth.
Combine flour in a separate bowl. Add vanilla to milk. Add 1/3 of flour to mixture and cream with whisk. Add 1/3 milk and cream with whisk. Continue until all ingredients mixed.
Carefully fold in jam to marble the mixture rather than completely colour it. Share out amongst cupcake tin and bake for 25 mins until golden and risen.
Remove from oven and cook in tins for 10 minutes then remove to wire rack to cool completely.
When cool make a small slit and add a dollop of jam - warm through if this makes it easier.
Ice cupcakes with buttercream and eat!
To make Buttercream icing.
110g unsalted butter at room temperature
60ml semi-skimmed milk at room temperature
1 teaspoon good quality vanilla extract
500g icing sugar
few drops of blue food colouring
Beat together butter, milk and vanilla extract and half the icing sugar until smooth. Gradually add the rest of the icing sugar until smooth and creamy.
To colour always start with one drop of colouring and beat thoroughly. Keep adding until you reach the desired shade.