Tuesday, August 25, 2009

Raspberry-Iced Cupcakes

Is there anything more beautiful than the luscious red of a perfectly ripe raspberry? I think not. Is there anything more horrifying than the cost of said raspberries in the depths of winter? I think not!

Thank goodness for the wonders of the supermarket freezer section. Life is so much better with raspberries in it.

These cupcakes are so easy and so spectacular. Just look at that gorgeous colour. They are a delight in every way.

The cake batter is mixed in a food processor in just a few minutes. They are incredibly light and airy and buttery. If I had any criticism they are a wee bit crumbly. Next time I will also cut back on the baking powder a bit, as I found there was a very slight kinda alkaline after taste.

As for the raspberry icing, a minute or two max and you are done. Just delicious. And did I mention gorgeous!!

Raspberry Iced Cupcakes
(from Sun Herald Newspaper)

250gm unsalted butter, softened
200gm caster sugar
4 eggs
250gm self raising flour
2 tspn baking powder
1 tspn vanilla
5 tbspn milk*
160gm icing sugar
40gm frozen raspberries, defrosted
extra raspberries for decorating

Place butter, sugar, eggs, flour, baking powder and vanilla in a food processor and process until smooth. Gradually add milk until smooth and combined.

Spoon the mixture into cupcake papers to two thirds full. Bake for 15 minutes in a 200C oven or until cooked when tested with a skewer. Turn out and cool on a wire rack.

For the icing, place icing sugar and defrosted raspberries in bowl and whisk together. Push through a sieve to remove seeds. Spread the cupcakes with icing and decorate with cachous and extra raspberries.

* This is an Australian recipe. 1 Australian tablespoon (20ml)= 4 teaspoons. 1 US tablespoon (15ml) = 3 teaspoons.



At 8:31 pm, Blogger Karine said...

I agree with you: these cupcakes have a gorgeous color! And they seem delicious too!

At 1:40 am, Blogger grace said...

i love that there's no food coloring required to achieve such a gorgeous hue! i'm sure the taste doesn't suffer either. :)

At 8:42 am, Blogger thecelticcookinshanghai said...

What wonderful looking cupcakes, and no food colouring,wow. The colour is amazing. I'm sure they taste really good too.

At 9:04 pm, Blogger Talita said...

Yummmm... Perfect! Soft dough and great frosting!

At 9:18 pm, Blogger Helen said...

Wow, they look great and as others have said, using the raspberries is a great way to get the colour without the E numbers!

At 11:58 pm, Blogger Patricia Scarpin said...

I agree with you, KJ - ripe, redder than red raspberries look like gems. And so do these cupcakes!

At 5:08 am, Blogger Sasha said...

These cupcakes look almost too pretty to eat...almost : )

At 5:13 pm, Blogger Katie said...

Wow you got such a vibrant red colour from those raspberries - far better, and tastier than dye. Delicious

At 9:57 am, Anonymous Anonymous said...

So beautifully red! This frosting sounds delicious.

At 4:40 pm, Blogger Homemade Heaven said...

Those are happiness cupcakes! I love the red of the berries! What a delight!

At 7:45 pm, Blogger Lucy said...

This raspberry icing is gorgeous - what a colour! I'm sure these are very moreish :)

At 8:32 am, Blogger steph- whisk/spoon said...

look at that color--so festive!!

At 11:53 pm, Blogger jasmine said...

Everyone else has said it and I need to say it too. That colour is absolutely gorgeous.


At 1:03 pm, Blogger Linda Sue said...

Yum! I love raspberries. I can't wait to try this recipe. I think the icing might be a good toping for a cheesecake, too.


At 9:05 am, Anonymous Gloria said...

Looks scrumptous!

At 12:09 am, Blogger KJ said...

Thanks everyone.

At 2:37 pm, Blogger KPB said...

We make these in this house too and isn't the icing a revelation!

At 7:18 pm, Anonymous Alexis said...

That sounds like a fantastic idea.

At 5:56 pm, Blogger Unknown said...

The cup Cake looks awesome…I must say you have really good talent in baking cakes.Yummy… certainly a mind blowing combo.


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