Raspberry, rose and chocolate cupcakes

Raspberry, rose and chocolate cupcakes

By
From
Treats
Makes
12
Photographer
Danielle Wood

Pretty pastel colours are a popular way to decorate cupcakes, but I also love tinting buttercream this beautifully bold deep pink to complement the raspberry and rose flavours. You can buy special cupcake boxes that fit six, twelve or even single cupcakes to package these in – seek out brown or black boxes and cupcake cases for a modern look.

Chocolate cakes

Ingredients

Quantity Ingredient
50g cocoa powder
1 1/2 teaspoons vanilla extract
125ml boiling water
110g unsalted butter
100g caster sugar
100g dark brown soft sugar
2 large eggs
175g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
60ml milk

Raspberry filling

Quantity Ingredient
4 tablespoons raspberry jam

Rose butter cream

Quantity Ingredient
125g unsalted butter
250g icing sugar
2 teaspoons milk
3 drops rose extract
claret or pink gel food colouring

Method

  1. To make the cakes, preheat the oven to 170°C. Line a 12-hole cupcake tin with cupcake cases. Mix the cocoa powder, vanilla extract and boiling water in a small bowl until combined, then set aside to cool.
  2. Using a food processor with the beater attachment, beat the butter and sugars in a bowl for 3–4 minutes, or until the mixture is pale and creamy. Add the eggs to the butter mixture, one at a time, and beat well after each addition.
  3. Into a clean bowl sift the the flour, baking powder and salt and stir to combine. Add to the butter mixture, along with the milk and the cocoa mixture, and use the food processor to beat it all together. Scrape down the sides of the bowl to make sure that all of the ingredients are well incorporated, then divide the mixture between the cupcake cases until each one is two-thirds full. Bake for 18–20 minutes, or until a skewer inserted into one of the cakes comes out clean.
  4. Remove the cakes from the cupcake tin and set aside to cool.
  5. To make the buttercream, place all of the ingredients into a bowl and use a food processor to beat them together for 4–5 minutes, or until pale and creamy.
  6. Once the cakes have cooled, cut a small, cone-shaped, 2 cm deep piece from the top of each cake. Fill each hole with a teaspoon of jam and top with the cut-out piece. Then, pipe the rose buttercream onto the top of each cake using a large star tip. To pipe a rose design, start piping from the centre of each cake and spiral outwards.
  7. Cover and store in the fridge for up to 3 days. Any leftover buttercream can be stored in an airtight container in the fridge for up to 2 weeks.
Tags:
Treats
April
Carter
gift
handmade
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