Raspberry Ripple Cupcakes

 

For another end-of posting dessert. Wanted something easy to make, yet pretty and easy to decorate. Raspberry Ripple it is! One of my favorite childhood rainbow bread ice cream flavors as well (this or mint chocolate). Had some green chocolate candy melts as well from the time we made Doxycycline cookies for a Project Dove party (haha because we had to take 2 weeks of these pink and green Doxycycline tablets for malaria prophylaxis when we went to Quang Tri, Vietnam for mobile clinic). Turned these into mini leaves for decoration!

Flavor variations can be played around more as well. These were made mini versions, but it would be super tasty if they were cored and filled with extra raspberry jam, or fresh raspberry each. The frosting could definitely be yogurt/cream cheese based based as well (but make sure to use a swiss meringue base if you want to achieve swirls). For this, I used raspberry goo recipe from Cupcake Jemma, another one of my go-toos, and added a vanilla pod to the raspberry.

Raspberry Ripple Cupcakes
Makes 1 9 inch pie
Raspberry Ripple Cupcakes adapted from Crumbs and Doillies

Raspberry Puree

400g frozen raspberries
100g caster sugar

Raspberry Cupcakes

125g soft unsalted butter
125g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
2 eggs
2-3 tbsp raspberry puree

Vanilla Raspberry Buttercream

200g soft unsalted butter
450g icing sugar, sifted
1.5 tbsp lemon juice
2 tbsp raspberry puree
1-2 tsp milk

Decorations

Pink and green Candy Melts

To make Raspberry Puree

Cook raspberries in a saucepan over a low heat for about 20 minutes until the mixture has reduced and gone jam like consistency

To make raspberry marble cupcakes

Preheat the oven to 170 C fan/350 F/gas 4. Line a 12-hole cupcake tin with paper cases. In a large bowl, tip all of the dry ingredients and give them a whisk to combine.

In a separate bowl, cream butter and sugar until pale and fluffy. Add in the 2 room temperature eggs and mix for about a minute. Fold in the dry ingredients gently.

Create a raspberry ripple by dropping in raspberry puree into the batter and swirl gently into the cupcake cases. Fill until around 3/4 full. Bake for 20-22 minutes or until a skewer comes out clean when you stick it in to the middle of the cupcakes.

To make vanilla raspberry buttercream

Beat the butter for 3-4 minutes until really pale and fluffy. Add the icing sugar in two stages, beating for 2-3 minutes in between each addition. Add the milk and vanilla extract and beat for a further 3 minutes until the buttercream is light, white and fluffy. Add the raspberry goo into half of the buttercream.

To assemble

Place both colors of buttercream into a piping bag and pipe out swirls on top of each cupcake. Cut out geometric shapes from the pink and green candy melts and decorate.

 

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