Last week I finally acquired a copy of my favourite recipe book in the world, Cupcakes from the Primrose Bakery. I've already posted the Earl Grey cake recipe from it, and now I've tried these AMAZINGLY DELICIOUS beauties, I thought I'd post them too!
Please have a go at them. You won't be disappointed. And you must make the white chocolate icing because there is something magical about the combination of white chocolate and raspberry. Yum.
Raspberry Cupcakes
(For 12)
110g unsalted butter, at room temp.
180g caster sugar
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temp
1 tsp. vanilla extract
3 tablespoons good-quality seedless raspberry jam
TO DECORATE:
Raspberry jam (one teaspoon per cupcake)
White chocolate buttercream icing
Fresh raspberries
-Cream butter and sugar in a bowl for 3-5 mins until pale and smooth
-Add the eggs one at a time, mixing between
-Mix the flours together in a separate bowl
-Add vanilla extract to the milk
-Add 1/3 of the flour mix and 1/3 of milk to main mixture and stir
-Repeat till all used up
-Fold in the jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured batter.
-Bake cakes until golden brown and firm
-When they are done leave to cool then cut a small hole in the centre of each cake and carefully place a teaspoon of jam inside. You can warm jam first if you want.
-Ice the cupcakes with white chocolate buttercream and top with the raspberries
ICING
100g white chocolate
60g vanilla buttercream icing (consisting of butter, icing sugar and vanilla essence)
3 tablespoons double cream
Melt chocolate, mix into the buttercream icing, add cream and mix until very smooth and thick.
110g unsalted butter, at room temp.
180g caster sugar
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk, at room temp
1 tsp. vanilla extract
3 tablespoons good-quality seedless raspberry jam
TO DECORATE:
Raspberry jam (one teaspoon per cupcake)
White chocolate buttercream icing
Fresh raspberries
-Cream butter and sugar in a bowl for 3-5 mins until pale and smooth
-Add the eggs one at a time, mixing between
-Mix the flours together in a separate bowl
-Add vanilla extract to the milk
-Add 1/3 of the flour mix and 1/3 of milk to main mixture and stir
-Repeat till all used up
-Fold in the jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured batter.
-Bake cakes until golden brown and firm
-When they are done leave to cool then cut a small hole in the centre of each cake and carefully place a teaspoon of jam inside. You can warm jam first if you want.
-Ice the cupcakes with white chocolate buttercream and top with the raspberries
ICING
100g white chocolate
60g vanilla buttercream icing (consisting of butter, icing sugar and vanilla essence)
3 tablespoons double cream
Melt chocolate, mix into the buttercream icing, add cream and mix until very smooth and thick.
Enjoy!
J xxx
They look and sound delicious! White chocolate and raspberry sounds like an amazing combination. I'll have to try them some time. :)
ReplyDelete