Raspberry cupcakes with raspberry swiss meringue buttercream
Ingredients for about 15 cupcakes:
Bring all ingredients to room temperature.
Sift the flour with the baking powder, set aside.
Beat together the butter and sugar in a separate bowl until pale and creamy. Gradually beat in the eggs, mixing after each addition. Add vanilla extract and mix well. Add sifted dry ingredients and stir.
Line a muffin tray with paper cupcake cases. Divide the cake mixture beetween the 15 cupcake cases. Place 2 raspberries into the center of each cupcake.
Bake at 180ºC for 20 - 25 minutes or until risen and golden. Leave to cool, then transfer to a wire rack to cool completely.
Raspberry swiss meringue buttercream:
To make the puree, place raspberries, lemon juice and water in a small saucepan over medium heat. Bring to the boil and cook, uncovered, until berries break apart and liquids reduce. Pour into a fine strainer to remove the seeds. You should have 1/4 cup of puree. Cool.
To make the frosting, whisk the sugar, salt and egg whites together in the bowl of a stand mixer. Place the bowl over a simmering pot of water and whisk until the eggs are very hot and the sugar has completely dissolved.
With the whisk attachment, whisk on high until the mixture is light and fluffy and has cooled (for about 10 minutes).
Switch to the paddle attachment and drop butter into the mixer, 1 cube at a time. After all of the butter has been added, add in 1/4 cup of cooled raspberry puree. Beat until well mixed.
Decorate cupcakes with buttercream using Wilton 1M noozle.
Leftovers store in the fridge for 7 days. Set the frosting out 1 - 2 hours ahead of time and then mix using the paddle attachment for a couple of minutes on medium speed.
Makes enough to frost about 18 cupcakes.
Classic swiss meringue buttercream adapted from Martha Stewart.
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