Tuesday, 3 March 2015

Raspberry cream cupcakes!

Hello my lovelies!

Last week it was my Auntie's birthday so I decided to make her some cupcakes. As you know I have given up chocolate for lent so I had to try and find a recipe without any chocolate. I scoured my cupcake baking book and found a lovely recipe called blackberry cream cupcakes. I much prefer raspberry though and I think my Auntie does too so I decided to change it up a bit and make raspberry cream cupcakes. Here is how it is done!

Ingredients
110g self-raising flour
110g caster sugar
110g unsalted butter
1 tsp vanilla extract
2 large eggs

For decoration
400ml double cream
6 tbsp raspberry jam 

Pre-heat your oven to 190C/gas mark 5

Step 1: Bung all of the cake ingredients into a mixing bowl and mix using an electric whisk. Make sure it is well combined with no lumps. Put this mixture into 12 cupcake cases and place in the oven for 10-15 minutes.

Step 2: While you are waiting for your cupcakes you can start to make the cream decoration. Pour all of your cream into a mixing bowl and mix it with an electric whisk. It is done when it forms soft peaks and it holds its shape. Put this in a piping bag with a large star nozzle.

 Step 3: Remove your cupcakes from the oven when they are golden brown

Step 4: Move them to a wire rack to cool. Make sure they are cool before you decorate them otherwise the cream will start to melt.

Step 5: Take your piping bag with your cream and pipe little dots all around the edge of your cupcake. Try and get them next to each other to create a better effect.

 Step 6: Once the cream has been piped get some of your jam and place it in the centre of the cupcake. Smooth it out using the back of a spoon. Try to fill in as much of the centre as possible!

And these are the final cupcakes! If you try to bake these please tweet me any photo's at jesstasticsblog :)

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