Romantic Cupcake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 ¼ cups Raspberries
- 2 ¼ cups all-purpose flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- ½ cup sugar
- ⅜ cup vegetable oil
- ⅔ cup cream (38% fat)
- ½ cup Buttermilk
- For the decoration
- 1 ¼ cups Raspberries
- 1 Tbsp powdered sugar
- ⅞ cup cream (48% fat)
- 12 small, heart shaped sugar cookies
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.
2.
Mix the raspberries with the flour, baking powder and bicarbonate of soda.
3.
Stir together the egg, sugar, oil, cream and buttermilk in a mixing bowl. Quickly stir in the flour mixture until just combined.
4.
Spoon into the paper cases and bake for 20-25 minutes until risen and golden and springy to the touch. Remove from the oven and leave to cool in the tins for 5 minutes. Place on a wire rack to cool completely.
5.
For the decoration: sieve the raspberries into a bowl to make a puree. Stir in the icing sugar.
6.
Whisk the cream until thick and stir in the raspberry puree.
7.
Place 1/4 of the raspberry cream in a small bowl and stir in a few drops of pink food colouring. Spoon into a piping bag.
8.
Spread the remaining raspberry cream over the cakes. Place a biscuit on top of the cream.
9.
Pipe the raspberry cream randomly on top of the biscuits.
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