Raspberry & Cream Cupcakes

photoThis recipe is from the Great British Baking Show; I have copied it here just so I can find the recipe for future use. It was super yummy!


For the cupcakes

  • 180g/6oz butter, softened
  • 180g/6oz caster sugar
  • 180g/6oz plain flour
  • 1 heaped tsp baking powder
  • 3-4 tbsp milk [I used 4]
  • 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 [I left out the food coloring and added 1 Tablespoon of smoked maple Raspberry jam]
  • 12 raspberries
  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. [Note: I did my usual mixing in stand mixer, creaming butter with sugar, adding eggs and mixing, then flour and baking powder and milk. The batter was not pourable.]

  3. Put one spoonful of the mixture into the cases, then follow with 2-3 raspberries, and another spoonful of mixture.

  4. Bake for 15-20 minutes, or until risen and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

  5. 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.

  6. Decorate the cupcakes with the icing and top each cupcake with a raspberry.


About prhscience

A Science Educator and her students.
This entry was posted in Dessert, Recipes and tagged . Bookmark the permalink.

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