As you may have noticed, I’m a big fan of raspberries. They are sweet, but still have some bitterness to them. Thus, perfect for baking. Here are some raspberry cupcakes, before it´s time to really get into the festive season.
175 g (6,2 oz) softened butter
150 g (5,5 oz) sugar
250 g (8,5 oz) plain flour
2 tsp baking powder
2 tsp vanilla sugar
200 g (7 oz) frozen raspberries
0,5 dl (1/4 cup) milk
125 g (4,4 oz) softened butter
250 g (8,5 oz) powdered sugar
2 tsp vanilla sugar
juice from 1/2 lemon
1-2 tbsp milk
red food colour
Licorice marshmallows, fresh or dried raspberries, sprinkles, white chocolate…
How to do it
Preheat the oven to 200ºC / 390ºF.
Beat together the butter with the sugar in a large bowl. I use a stand mixer, but you may just as well use an electric hand mixer.
Add the eggs, one by one.
In a separate bowl, mix together the flour, baking powder and vanilla sugar.
Slowly add the mixed dry ingredients to the mixture.
Add the frozen raspberries to the mixture.
Add the milk to the mixture until you have a smooth batter.
With a couple of spoons, transfer the batter to cupcake liners in a cupcake form, or into cupcake “cups”.
Bake the cupcakes in the middle of the oven for about 15-20 minutes, until a skewer put in the middle of the cupcakes comes out clean.
Take the cupcakes out of the oven, and let them cool down on a cooling rack.
In a large bowl, beat the butter with the powdered sugar and vanilla sugar until smooth. Use a stand mixer or an electric hand mixer.
Slowly add the lemon juice and then the milk, and mix until you have smooth mixture. Keep an eye on the mixture, so that it doesn’t get too fluid.
Add some red food color to make the buttercream pink.
When the cupcakes have cooled down, cover them with the buttercream using a cake piping tool, a knife or a spatula.
I have decorated the cupcakes with some licorice marshmallows from The Mallows, but you may just as well Decorate the cupcakes with berries (fresh or dried), white chocolate, sprinkles…