Raspberry and cream

cupcakes

Ingredients
For the cupcakes
• 180g/6oz butter, softened

• 180g/6oz plain flour

• 1 heaped tsp baking powder
• 3-4 tbsp milk
• 2 free-range eggs
• 150g/5oz raspberries

For the icing

• 125g/4oz butter, softened
• 250g/8oz icing sugar
• 1 tbsp milk
• small drop red food colouring
• 12 raspberries

Method
1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole muffin tin with paper cases.
2. Place all of the cupcake ingredients, except the raspberries, into a food processor and mix until
well combined. Add more milk, if necessary, to get the mixture to a soft drop consistency.
Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful
of mixture.
• Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside
to cool for 10 minutes.
• Meanwhile, for the icing, beat the butter in a bowl until light and fluffy. Carefully stir in the
icing sugar and continue to beat for five minutes. Beat in the milk and food colouring.
 • Decorate the cupcakes with the icing and top each cupcake with a raspberry.

Raspberry Cupcakes
2 3/4 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
16 Tbsp. unsalted butter, at room temperature
1 tsp lemon zest
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
1 Tbsp. vanilla extract
1 cup fresh raspberries, roughly chopped
For the frosting:
1 cup unsalted butter, room temperature
4 cups confectioner’s sugar, sifted
1/2 cup fresh raspberries
1 tsp vanilla extract
pinch salt
fresh raspberries, for garnish
To make the cupcakes, preheat oven to 350. Line 2 cupcake tins with paper liners, set aside.
In a medium bowl, combine the flour, baking powder and salt. Whisk to combine and set aside.
In the bowl of a stand mixer fitted with a paddle attachment cream together the butter, sugar, and lemon
zest. Beat on medium-high speed for about 3 minutes, until light and fluffy. Scrape down the sides of
bowl and beat for 1 more minute. Add the eggs one at a time, and the vanilla, and mix until
incorporated. Scrape down the sides of the bowl after each addition.
Combine the buttermilk and vanilla extract in a liquid measuring cup. With the mixer on low speed,
add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry
ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15
seconds longer. Gently fold the chopped berries into the batter.
Fill the cupcakes liners 2/3 of the way full with batter (I like to use a large cookie scoop). Bake until
golden and a toothpick inserted into the center comes out clean, about 18 minutes. Let cool in pan
about 5 minutes before removing to a cooling rack to cool completely.
For the frosting, puree the raspberries in a small food processor. Strain the pulp out into a fine-mesh
strainer. Using a rubber spatula, push the raspberry pulp through the sieve to remove the seeds. Discard
the seeds, and set the pureed raspberries aside.
In the bowl of an electric mixer fitted with a paddle attachment cream the butter over medium speed for
1 minute. Reduce speed to low, and carefully add in the confectioners sugar and the pinch of salt. Add
the vanilla extract, as well as the raspberry puree. Increase speed to medium, and beat until smooth and
frosting is combined.
Frost cupcakes as desired (I used Wilton 2D) and garnish with a fresh raspberry