I made these colourful and flavourful bright pink raspberry cupcakes a while back when I was experimenting with colour in cakes. I’m posting again, as it’s such a simple and eye-catching recipe. The cake mixture has frozen raspberries in it and a drop or two of red food colouring.
The buttercream icing has raspberry fondant creme mixed through, plus a touch more red food colouring. Fondant creme or paste is available at specialty kitchen shops. I get mine from The Essential Ingredient in Sydney. If you can’t get the fondant creme, just leave it out – red food colouring will easily give you the colour you need.
I decorated with a few crystallized rose petals – fresh petals would be pretty too!
Ingredients
Cupcakes
125g self-raising flour
125g caster sugar
125g butter
2 large free-range eggs
1/2 teaspoon vanilla extract
2 tblsp milk
Handful of frozen raspberries
Raspberry Buttercream Icing
50g butter, softened
250g icing sugar, sifted
1 tsp lemon juice
1 tblsp raspberry fondant creme
A drop of red food colouring
Method
Cupcakes
Preheat the oven to 180 degrees C and line a muffin tin with cup cake cases.
Put all the ingredients except the milk and raspberries in a food processor and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.
Carefully fold in the raspberries.
Spoon mixture into the cases, filling the cases equally.
Place the tin in the oven and bake for 15 minutes or until the cup cakes are cooked and golden on top.
Take the cup cakes in their cases out of the tin and cool on a wire rack.
Ice with the raspberry buttercream icing.
Raspberry Buttercream Icing
In a separate bowl, cream together the butter and icing sugar until combined, then add the lemon juice, raspberry fondant creme and a drop of red food colouring, beating continuously.
The Quirk and the Cool 