Difficulty: Easy
These super simple raspberry cupcakes made with fresh raspberries are easy to make and simple to decorate.
Cooks Notes
When creaming the butter and sugar ensure you whisk thoroughly, as this adds air to the batter which makes the cupcakes lighter.
Raspberry Cupcakes
Simple raspberry cupcakes with vanilla buttercream and a raspberry filling.
Equipment
- 1 Stand Alone Mixer or Electric whisk
- 2 Mixing bowls
- Scales
- 12 Cupcake cases
- 1 Spatula
- 1 Measuring Jug
- 1 Teaspoon
- 1 palette knife
- 12 hole cupcake baking tray
Ingredients
- 200 grams Gluten free self-raising flour
- 150 grams Unsalted butter
- 175 grams Caster Sugar
- 3 Medium Eggs
- 1 tsp Vanilla Extract
- 25 ml Milk
- 1 1/2 tsp Baking Powder
- 150 grams Fresh Raspberries
Vanilla Buttercream
- 150 grams Unsalted butter
- 350 grams Icing sugar
- 30 ml Milk
- 1 tsp Vanilla Extract
For Decoration (Optional)
- Dried Raspberries
Instructions
To make the Cupcakes
- Put the oven on to 150℃(Fan), 170℃(Conventional), Gas mark 3.
- Place the 12 cupcake cases into the cupcake baking tray.
- Cream together the 150 grams Unsalted butter and the 175 grams Caster Sugar until light and fluffy.
- Put 1 1/2 tsp Baking Powder into the mix and whisk.
- Add one of the 3 Medium Eggs, whisk, then add about a third of the 200 grams Gluten free self-raising flour to the mix. Alternate between adding an egg and some flour until they are both fully incorporated.
- Measure the 25 ml Milk into a measuring jug and stir in the 1 tsp Vanilla Extract.
- While you have the whisk on slowly pour the milk and vanilla into the cake batter and continue whisking until fully incorporated.
- Spoon the mixture evenly (using a dessert spoon or table spoon) into the cupcake cases.
- Bake in the oven for 15-20 minutes. Then leave to cool in the baking tray for a little while before placing them on a cooling rack.
Raspberry Filling
- Using a fork simply crush the 150 grams Fresh Raspberries in a bowl. (They don't have to be crushed into a smooth paste, its fine if a few small pieces of raspberries remain).
- Using a knife cut out a small circle out of the centre of each cupcake (about 1.5cm deep), keeping the piece you have just cut out.
- Take one of the cupcakes and put approximately a teaspoon of the crushed raspberries into the hole in the cupcake, and place the small piece of cake that you have just cut out back in place.
Vanilla Buttercream
- Place the 150 grams Unsalted butter, 350 grams Icing sugar, 30 ml Milk and 1 tsp Vanilla Extract into a mixing bowl and whisk for at least 5 minutes. The buttercream should become lighter in colour. If it is a little stiff then add a little more milk to the buttercream.
- To decorate the cupcakes with the frosting take approximately 2 heaped tsps of the buttercream and spread on the cupcakes with a knife. This can be as rustic looking as you like they don't have to look uniform, the most important thing is that the cupcakes taste good and you enjoy baking them.
- (Optional) Finally sprinkle with dried raspberries. Or if you have some leftover raspberries you can place them on top of the cupcakes.
Notes
Store in an airtight container and consume within 3 days.