Recipe

Raspberry and vanilla cupcakes

Sinfully sweet raspberry and vanilla cupcakes. These baked beauties are moist, decadent, and make a perfect mid-morning or afternoon treat!

  • 50 mins preparation
  • 40 mins cooking
  • Makes 12
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Ingredients

Raspberry and vanilla cupcakes
  • 1/2 cup (75g) fresh raspberries
  • 1 vanilla bean, halved lengthways
  • 125 gram butter, softened
  • 3/4 cup (165g) caster (superfine) sugar
  • 2 eggs
  • 1 1/2 cup (225g) self-raising flour
  • 1/2 cup (125ml) milk
  • 12 fresh raspberries, extra
Fluffy frosting
  • 1 cup (220g) caster (superfine) sugar
  • 3/4 cup (80ml) water
  • 3 egg whites
  • 1/4 cup (60g) pureed raspberries

Method

Raspberry and vanilla cupcakes
  • 1
    Preheat oven to 180°C. Line a 12-hole (1/3-cup/80ml) muffin pan with paper cases.
  • 2
    Blend or process raspberries until smooth.
  • 3
    Scrape seeds from vanilla bean. Beat butter, sugar and seeds in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
  • 4
    Transfer mixture to a large bowl. Stir in sifted flour and milk, in two batches. Lightly fold and swirl raspberry puree through mixture. Drop ¼-cups of mixture into paper cases.
  • 5
    Bake cupcakes about 25 minutes. Leave cupcakes in pan for 5 minutes before turning top-side up, onto a wire rack to cool.
  • 6
    Meanwhile, make fluffy frosting (see steps below).
  • 7
    Pipe the frosting onto the cakes; top with extra raspberries.
Fluffy frosting
  • 8
    Stir sugar and the water in a small pan over high heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring, 5 minutes or until syrup reaches 114°C on a sugar thermometer. Remove from heat, allow bubbles to subside.
  • 9
    Towards the end of syrup’s cooking time, begin to beat egg whites in a small bowl with an electric mixer on medium speed. Keep beating egg whites while syrup reaches the correct temperature or the egg whites will deflate. With the mixer on medium speed, slowly pour in hot syrup in a thin, steady stream; if the syrup is added too quickly, the frosting won’t thicken.
  • 10
    Once all the syrup is added, continue beating on medium to high for 10 minutes or until the mixture is thick and stands in stiff peaks; the frosting should be barely warm at this stage.
  • 11
    Swirl pureed berries through frosting. Use at once.

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