Monday, 12 August 2013

Raspberry Lemon Swirl Cupcakes

Baked with love.

My kitchen adventures started when I was very young - about 3 or 4. I would perch on the kitchen counter and help my mother or nana mix batter, or sort through dry lentils or roll biscuits. There are (apocryphal) stories of me dazzling the relatives by recounting the ingredients of recipes.

It feels natural to continue the tradition by having my kids get their hards dirty (literally) when I bake. My daughter at 7 is a fairly accomplished baker herself and very enthusiastic. My son is a Master 
Pâtissier - at least where iPad apps are concerned!

When I found out (a little late!) that Rangecookers were running a competition to create creative cupcakes, Anya threw herself into the task. Her ideas were slightly outlandish to say the least but we collaborated and, ahem, compromised to create these incredibly delicious Raspberry Lemon Swirl cupcakes - with a hidden message!

PS: you don't have to have both sprinkles AND buttercream but my daughter would not budge on the sprinkles. So there you have it.

Hmm... not entirely sure ingredients are quite right! And we need to work on that spelling.

For raspberry purée
200g raspberries | 7oz
3 tbsp sugar
1 tbsp lemon juice

For the cupcakes
150g unsalted butter | 1 1/4 sticks
200g caster sugar | 1 cup
3 large eggs
150g self raising flour | scant 1 1/4 cups
60g ground almonds | generous 1/2 cup
Zest of 1 lemon (very finely grated)
1/2 tsp baking powder
A few drops lemon extract
Pinch salt
____

For the cupcake hearts
Pink food colouring
1-2 tbsp raspberry purée

For the buttercream
300-500g icing sugar | 3-4 cups - more if needed
150g unsalted butter at room temperature | 1 1/4 sticks
Juice of 1/2 lemon
A few drops lemon extract

Raspberry buttercream
2-3 tbsp raspberry purée
Pink food colouring

Syrup (optional)
Juice of 1 lemon
2 tbsp caster sugar
1 tbsp water

Lemon glaze
Juice of 1 lemon
100-200g icing sugar | 1-2 cups
Boiling water if needed
1 pot pastel sprinkles


To make the raspberry purée, put all the ingredients in a pan. Bring to the boil then simmer gently until the sugar dissolves and the sauce reduces slightly. Use a potato masher to muddle the raspberries then sieve them to get rid of the seeds. Set aside to cool.

Preheat the oven to 180C | 350F. Combine the flour, almonds, baking powder, salt and zest.
Cream the butter and sugar until pale coloured and fluffy. Add one egg and whisk until completely incorporated. Repeat with remaining eggs adding 1 tablespoon of flour mixture with each one.
Add remaining flour and lemon extract and whisk until combined. Note: best if all ingredients are at room temperature otherwise the batter may curdle.

Put 1/3 of the batter in a bowl and add the raspberry purée and enough food colouring to create a nice pink colour. Pour into a small tray (or in cupcake cases) - you will need a thin layer. Bake for 10-15 minutes then cool. Stamp out small heart shapes with a cutter.

Line your muffin tin with cupcake cases. Put about 1 tablespoon of batter in each case then place a heart at the centre facing up. Carefully spoon more batter around the heart and then just cover it with a thin layer of batter. It is important not to overfill the cases as the batter will rise. Bake for 20-25 minutes until firm. Try not to overbake as cupcakes may become a bit dry.

While the cupcakes are baking put all ingredients for the syrup in a pan and heat gently until sugar dissolves. Brush a little of the syrup on each of the cupcakes as they are cooling (optional - it increases moistness and flavour though).

To make the lemon glaze mix all the ingredients together with a whisk until you have a thin glaze. Adjust the consistency with boiling water if too thick. Pour your sprinkles in a plate. Either brush or dip the cupcakes in the glaze then immediately dip into the sprinkles.

To make the buttercream,  whisk all the ingredients together on high speed for several minutes until you have smooth, stiff peaks. Put half of the buttercream in a bowl. Tint the remaining buttercream with raspberry purée and a bit of food colouring - you will need to add more icing sugar to achieve stiff peaks as the purée will thin it out. 

Fit a large piping bag with a large star tip. Lay the bag on it's side and carefully fill half the side of the bag with lemon buttercream. Flip over and fill the other side with raspberry buttercream. This will create the swirl effect. Pipe the buttercream on the cupcakes.




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15 comments:

  1. These are too cute, and they sound delicious.

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  2. Thank you - they are pretty tasty inside and out!

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  3. These are so super adorable. I love the heart shape in the middle!

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  4. These are so gorgeous! I love the idea of sprinkles hidden underneath the buttercream - your daughter has a great future in baking!

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  5. Ah they look great and so lovely that it was a collaborative bake with your daughter. At 28 I am pretty sure I would still opt for buttercream AND sprinkles ;)

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  6. A worthy winner of the new oven. Beautiful!!

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  7. These are gorgeous! Congratulations on winning the cooker! What a fantastic prize!!! :D

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  8. They look delightful and I love the sprinkles with the buttercream, so pretty. Anya Rules OK!

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  9. Thanks for the comments everyone - this really is Anya's prize as she insisted on us entering. Not sure if I will cope with an oven that actually works let alone one as fancy as a Rangecooker. My kitchen is the smallest and possibly ugliest in the world but we do have plans to finally fix it up (after 11 years) so this is really the icing on the cake. I do think there were some incredible entries to this competition (Angela your post is fantastic - not just the recipe but the whole write up).

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  10. These cupcakes are fantastic! They look pretty complex - you both must have put a lot of time into them. Good luck!

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  11. Congratulations on winning, you did well. I've finally got around to posting the results on my blog.

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  12. these look Amazing i need to make them now

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  13. they look fantastic! your daughter is just like mine :) everything has to have sprinkles on :)

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  14. They look divine, have always wanted to try that heart idea!
    Felicity kelly

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  15. Oh my gosh! These are so cute and I bet they taste yummy!

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