Vanilla cupcakes with raspberry frosting

Leave a comment

August 20, 2013 by dgarnett2013

Vanilla cupcakes with raspberry frosting: Cupcakes from The Hummingbird Bakery book. Frosting adapted from recipe in The Smitten Kitchen Cookbook by Deb Perelman. 

cup6

For the Vanilla cupcakes:

Makes 12 cupcakes

  • 120g plain flour
  • 140g caster sugar
  • 1 ½ tsp baking powder
  • a pinch of salt
  • 40g unsalted butter, at room temperature
  • 120ml whole milk
  • 1 egg
  • ¼tsp vanilla extract

 

For the raspberry buttercream: 

  • 50g fresh raspberries – a mix of raspberries and blackberries gives a slightly tarter flavour, which works.
  • 180g icing sugar, sifted
  • 80g unsalted butter, at room temperature

Preheat the oven to 170°C (325°F) Gas 3.

Put the flour, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.

cup9

Whisk the egg, vanilla extract and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into the paper cases until two-thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched.

A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

 

To make the berry buttercream: 

Puree the berries in a food processor or blender until they are as smooth as possible. Press the puree through a find mesh sieve discarding the skins and seeds. Set aside.

cup2

In a large bowl, beat the butter till it is light and fluffy. Beat in the sugar gradually, beating well after each addition. Add the puree and beat till the colour is fully incorporated.

cup1Decorate as you see fit.

cup3

Made for the tea party on the last day of Effra, Rose’s nursery. Rose’s hair by Shelby, one of her teachers.

cup8 cup7

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: