Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Chocolate Cupcakes with Raspberry Cream July 5, 2013

Choco Rasp 2

These are lovely for the sunny weather we’re getting now.

 

Ingredients

 

150g butter, room temperature

250g caster sugar

3 eggs

250ml milk

225g plain flour

pinch of salt

1 tsp bicarbonate of soda

55g cocoa powder

 

For the Raspberry Cream

 

120g butter, room temperature

220g icing sugar

4 Tbsp seedless raspberry jam

sugar sprinkles, optional

 

Method

 

Preheat oven to 180c/gas 4. Line a muffin tin with paper cases. Beat the butter and sugar together until soft and creamy. Beat in the eggs and milk.

Sift in the flour, salt, bicarbonate of soda and cocoa and beat well to mix. Spoon the mixture into the cases and bake for 20 – 25 minutes until a skewer inserted into the centre of a cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Beat the butter until creamy. Gradually sift in the icing sugar and beat until smooth. Add the raspberry jam and beat to combine well. Spoon into a piping bag and pipe swirls on top of each cake and add sugar sprinkles.

Makes 12 – 18

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Raspberry Balsamic Cupcakes July 4, 2012

The sweetness of the swiss meringue buttercream plus the tartness of the raspberry syrup, these are to die for!

Makes 12 – 18

 

Ingredients, for the cupcakes

 

225g/8oz plain flour

1 1/2 tsp baking powder

75g/2 3/4 oz dark brown sugar

175g/6oz golden syrup

125g/4 1/2 oz butter, softened

60ml/2fl oz milk

3 eggs, room temperature

1 tsp vanilla extract

 

For the Swiss meringue buttercream

 

4oz egg whites (3-4 large egg whites or about 1/2 cup)

1 cup granulated sugar

1lb butter, room temperature

2 tsp vanilla extract

 

For the raspberry balsamic syrup

 

200g/7oz frozen raspberries

275g/9 3/4oz caster sugar

1 1/2 Tbsp balsamic vinegar

 

Method

 

Preheat the oven to 170C/gas mark 3. Line a 2 muffin tin’s with paper cases. Sift the flour and baking powder into a bowl. Add the sugar, golden syrup, butter, milk, eggs and vanilla extract. Whisk for 3-4 minutes until well combined, very smooth and pale in colour. Divide the mixture between the paper cases and smooth the tops with a teaspoon.

Bake for 20-25 minutes, turning the tin around after 15 minutes, until golden brown and a skewer inserted into the centre of a cupcake comes out clean. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.

 

To make the Swiss meringue buttercream

 

Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or a candy thermometer reads 140°F (60°C).

Pour hot whites into a room-temperature bowl and, using an electric whisk, beat until double in volume on MEDIUM-HIGH speed. When you stop the whisk, the meringue should not move around in the bowl. Cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

Add half the butter into the bowl immediately and beat until the meringue has covered the butter completely. Add the rest of the butter and repeat. Slowly increase the mixer’s speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavoring and continue to beat on LOW speed for 45 seconds. Then beat on MEDIUM-HIGH speed for an additional 45 to 60 seconds.

Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

 

To make the raspberry balsamic syrup

 

Put the raspberries in a non-stick frying pan over a medium heat, then sprinkle over the sugar. Stir gently after 1 minute to combine any sugar that hasn’t dissolved. Drizzle over the vinegar and cook without stirring for 4-5 minutes or until it goes syrupy. There should still be some whole raspberries left. Remove the pan from the heat and set aside to cool.

To decorate, either pipe or spoon a heaped teaspoonful of swiss meringue buttercream onto the centre of each cupcake, then top with a small teaspoonful of raspberry syrup

 

Raspberry Cupcakes April 23, 2012

Made these for my Granddaughter.

Putting the raspberry jam directly into the mixture makes the cupcakes look pretty when cut open. You could decorate them with fresh raspberries.

Ingredients

110g butter, at room temperature

170g caster sugar

2 large eggs

125g self raising flour, sifted

120g plain flour, sifted

125ml milk, at room temperature

1 tsp vanilla extract

3Tbsp raspberry jam

250g icing sugar, sifted

Red food colouring (I find the gel sort is the best)

2 – 3 Tbsp water

Cake Sprinkles, I used sugar & sherbet

Method

Preheat oven to 190C/375F/gas mark 5 and line your cake trays with cupcake cases.

In a bowl cream the butter and sugar until pale and smooth.

Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl. Put the milk in a jug and add the vanilla extract to it.

Add one third of the flours to the creamed mixture and beat well. Pour in one third of the milk and beat again. Repeat these steps until all the milk and flour have been added.

Gently fold in the raspberry jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured mixture.

Spoon the mixture into the cupcake cases, filling them to about two thirds full.

Bake for about 20 – 25 minutes until slightly raised and golden brown.

Remove from the oven and leave to completely cool on a wire rack.

In a bowl, put the sifted icing sugar, add 1 Tbsp of water and a little food colouring and mix well adding more water and colouring as needed. Only ever add the colouring a little at a time. You need this to be just pouring consistency.

Spoon over the cakes, smoothing it over with a teaspoon, then just before it set’s dip the cakes into the sugar sprinkles.

 

 
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