Raspberry and Vanilla Cupcakes
makes 12 Cupcakes
1½ levelled cups plain flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, at room temperature
3/4 cup caster sugar
2 large eggs (50g eggs), at room temperature
1 ½ tsp vanilla extract
1/2 vanilla bean, seeds scraped out
2/3 cup sour cream
1 cup unsalted butter, room temperature
4-5 cups pure icing sugar
2 tsp raspberry oil* or raspberry essence
pink food colouring
1/4 cup milk
Preheat oven to 180°C. Line a standard 12 cup muffin tin with cupcake liners.
In a medium bowl, whisk flour, baking powder and salt together; set aside.
Using an electric mixer, beat butter and sugar until light and fluffy (about 5 minutes). Beat in eggs, one at a time, until combined. Beat in vanilla extract and seeds.
With mixer set at low speed, gradually beat in flour mixture and sour cream, in alternate batches, beginning and ending with flour.
Divide batter evenly among prepared muffin cups.
Bake until a skewer inserted in the centre of a cupcake comes out clean and the top springy back at the touch (20 to 25 minutes).
Cool for 10 minutes in pan, then turn out onto a wire rack to cool completely before frosting.
Beat butter until creamy and light in colour. Add 4 cups sifted icing sugar, milk, raspberry oil and colouring.
Beat until combined. Add more sifted icing sugar as needed to achieve preferred piping/spreading consistency.
Frost cakes using a piping bag and nozzle or spread icing with a flat metal spatula or knife.
Raspberry oil is available from most cake decorating supply shops. If you choose raspberry essence, you may not need food colouring as the essence will already have a tint.
An old-fashioned ice-cream scoop (the spring loaded type) is perfect for scooping -cupcake batter from the mixing bowl into cupcake liners. It also provides the perfect portion.
Recipes also work for mini cupcakes (bake for 10-12 mins). Mini cupcake liners are available from cake decorating or quality kitchenware stores.
Frostings will last up to 3 days in the refrigerator excluding the meringue frosting, which is best used on the same day.
Top cupcakes with icing flowers, coloured sprinkles, metallic sugar balls, anything that takes your fancy.
Rose petals, Persian fairy floss and candied fruit are some more exotic and colourful options that can make a lasting impression on your guests.
|source: Cravings Magazine Volume 7|