Raspberry Ripple Cupcakes

Another overdue post, hmm.. in fact this was a last minute decision to bake some cuppies for my mom-in-law, chose this cuppies as it uses fresh fruit and knowing that most elderly do not like overly sweet or oily stuff. So perhaps this is the right flavor for her.

Based on the recipe, it only requires some basic ingredients and the only thing that cannot be stocked up in advance is the fresh raspberries. Was lucky that am able to find a box of fresh raspberry in the supermarket (phew~).

Remembered that 2 years ago I was unable to find/get any nice fresh raspberries at most of the supermarket near my area and ever since then, I always make sure there are one or two boxes of raspberries to be kept frozen for emergencies use.

As for the topping of this cuppies, needed fresh raspberries to be puree and mix them into whipping cream then pipe a swirl on to the top of each cake. Decorate each with a raspberry. Referring to the recipe, its seemed to be quite simple and easy but I wasted one batch of whipping cream and raspberries!.. Frustrating night for me! To ensure my second try is a success, I got myself sitting in front of my pc to start searching for the cause of the "failure" in making raspberry whipping cream. Thank goodness that I found it - joyofbaking.com  (in fact its adapted from Beranbaum, Rose Levy. The Cake Bible.)

Verdict: Love the bit of sour taste from the fresh raspberry as well as the sweetness of the raspberry jam. The cake texture is moist and soft.

Recipe will be posted up soon as follows. Happy Baking ^^

Raspberry Ripple Cupcakes

Recipe by: Adapted from Good Housekeeping

Ingredients

• 50 grams Seedless Raspberry Jam
• 50 grams Fresh Raspberry
• 125 grams Unsalted Butter
• 100 grams Caster Sugar
• 100 grams Eggs
• 1 tablespoon Milk
• 150 grams Self-raising Flour, sifted

For the topping and decoration

150g fresh raspberry - or can substituted with raspberry preserves/jam

300ml whipping cream – used 210g   

50g icing sugar, sifted

Baking Directions

1. Preheat the oven to 190c (170c fan oven). Line a 12 hole muffin tin with paper cases.
2. Mix the raspberry jam with the fresh raspberry, lightly crushing the raspberries. Set aside. (Refer note)
3. Using a hand-held electric whisk, whisk the butter and sugar in a bowl until pale and creamy. Gradually whisk in the eggs and milk until just combined.
4. Then fold in the flour until just combined, lastly fold in the raspberry jam mixture until just marbled, not to over-mix. Divide the mixture equally between the paper cases.
5. Bake for 20 minutes or until golden. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
6. For the decoration, reserve 9 raspberry (refer note). Mash the remaining raspberries in a bowl with a fork. Pass through a sieve into a bowl to remove the seeds.
7. Using a hand-held electric whisk, whisk the cream and icing together until soft peaks form. Mix the raspberry puree into the cream a little at a time, and beat just until stiff peaks form.
8. Insert a star nozzle into a piping bag, then fill the bag with the cream and pipe a swirl on to the top of each cake. Decorate each with a raspberry.

Note-to-self:

1. You may want to strain the raspberry mixture through a sieve to remove the seeds.

2. Reserve the fresh raspberry based on how many cupcake you want to decorate.

To Store:

Store in an airtight container in the fridge. They will keep for up to 2 days.

Freezing Tip:

To Freeze – Complete the recipe to the end of step 4. Open- freeze, then wrap and freeze.

To Use – Thaw for about 1 hour, then complete the recipe. 

Thank you for stopping by!