Raspberry Rose Cupcakes
Good morning friends!
I've wanted to make red velvet cakes for rather a long time now. I found dried raspberry pieces in the baking section at Waitrose recently, so have been inspired to not only get round to doing it, but to write a shiny new recipe of what I decided to do!
Rasperry Red Velvet Cakes_
_with Rose Water Frosting
_with Rose Water Frosting
Makes 6
Prep 30 mins
Cook 20 mins
What you will need:
For the cakes:
75g golden caster sugar
30g butter, softened
1 medium egg
1 tbsp cocoa powder
2 tsp red food colouring (I used a 'Christmas Red' paste from hobbycraft)
½ tsp vanilla extract
60ml buttermilk
75g self-raising flour
2 tbsp dried raspberry pieces (small) plus extra for decorating
For the frosting:
150g icing sugar
50g butter, softened
60g cream cheese
1 tsp rose water
edible silver glitter
What to do:
Start by pre-heating your oven to 180°C (350° F, Gas Mark 4) and filling a 6 hole deep bun tray with cake cases.
For the cakes:
Using an electric whisk, blend the butter and sugar together until combined. Crack the egg into a separate jug or bowl and beat with a fork. Then, while whisking the mixture with the electric whisk once again, gradually add in the egg until smooth.
In a small bowl, stir the cocoa powder, red food colouring and vanilla extract together to form a thick paste. Add into the egg and sugar mixture and whisk until it all becomes red.
With your whisk on a slow speed, add in half the buttermilk and blend. Next, add in half of the flour and blend again. Repeat this step with the other half of the buttermilk and flour, until the whole mixture is fully combined and coloured. Add in the raspberry pieces and whisk one more time.
Pour into your cake cases, ensuring they are two thirds full with mixture. Bake for 20 minutes or until a knife inserted into the centre comes out clean. Do not open the oven before this time, as the cakes may drop.
Leave to partly cool in the tin, then turn out onto a wire rack to finish cooling. (I actually transferred my cakes to smaller cases as I changed my mind about how much frosting to put on!)
For the frosting:
Mix the icing sugar and butter together in an electric mixer. (I had to get out my food processor at this stage as the whisk wasn't blending it enough and it was sending icing sugar EVERYWHERE!)
Add in the cream cheese and rose water and whizz again until fully combined. The frosting should become thick and clump together against the sides of the mixer.
Scoop out into a piping bag and decorate your cakes as you wish. I opted for small frosting stars as the rose flavour is quite intense, so a subtle hint of it works beautifully.
Scatter more raspberry pieces and edible glitter over the cakes for the finishing touch.
And there they are. Man, I love red velvet! We're having a barbecue today, it is SO hot out and I can't wait to crack open a bottle of cidre.
Have a lovely bank holiday everyone and as usual, I'd love to know if you make any of my recipes, and how you get on!
Much sunshiney love,
1 medium egg
1 tbsp cocoa powder
2 tsp red food colouring (I used a 'Christmas Red' paste from hobbycraft)
½ tsp vanilla extract
60ml buttermilk
75g self-raising flour
2 tbsp dried raspberry pieces (small) plus extra for decorating
For the frosting:
150g icing sugar
50g butter, softened
60g cream cheese
1 tsp rose water
edible silver glitter
What to do:
Start by pre-heating your oven to 180°C (350° F, Gas Mark 4) and filling a 6 hole deep bun tray with cake cases.
For the cakes:
Using an electric whisk, blend the butter and sugar together until combined. Crack the egg into a separate jug or bowl and beat with a fork. Then, while whisking the mixture with the electric whisk once again, gradually add in the egg until smooth.
In a small bowl, stir the cocoa powder, red food colouring and vanilla extract together to form a thick paste. Add into the egg and sugar mixture and whisk until it all becomes red.
With your whisk on a slow speed, add in half the buttermilk and blend. Next, add in half of the flour and blend again. Repeat this step with the other half of the buttermilk and flour, until the whole mixture is fully combined and coloured. Add in the raspberry pieces and whisk one more time.
Pour into your cake cases, ensuring they are two thirds full with mixture. Bake for 20 minutes or until a knife inserted into the centre comes out clean. Do not open the oven before this time, as the cakes may drop.
Leave to partly cool in the tin, then turn out onto a wire rack to finish cooling. (I actually transferred my cakes to smaller cases as I changed my mind about how much frosting to put on!)
For the frosting:
Mix the icing sugar and butter together in an electric mixer. (I had to get out my food processor at this stage as the whisk wasn't blending it enough and it was sending icing sugar EVERYWHERE!)
Add in the cream cheese and rose water and whizz again until fully combined. The frosting should become thick and clump together against the sides of the mixer.
Scatter more raspberry pieces and edible glitter over the cakes for the finishing touch.
And there they are. Man, I love red velvet! We're having a barbecue today, it is SO hot out and I can't wait to crack open a bottle of cidre.
Have a lovely bank holiday everyone and as usual, I'd love to know if you make any of my recipes, and how you get on!
Much sunshiney love,
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