Truffles in the Kitchen: an obsession with cupcakes!
I tried making strawberry cupcakes using the primrose bakery's raspberry cupcake recipe again. I followed the recipe closely except for the frosting.
i couldn't find raspberries that's why.
anyway, as i was afraid that hubby will dread the fact that he has to consume even more cupcakes, i approached leon from Papa Palheta.
He was really kind to accept my cup cakes even though they don't taste exceptional like his coffee.
So if you are there for a cup of coffee and don't mind testing my cupcakes, do ask him for it and drop me a comment! ;p
my cupcakes are not for sale.
they are just a product of my present passion and obsession. ;p
i will be sharing the recipes here!
i am actually in the midst of learning and discovering how to bake with lesser sugar or even sugarless and with all natural ingredients.
By the way, the apricot jam cupcakes that contain only 2 tbsp of unrefined sugar and sweetened apricot jam didn't taste that bad too with white chocolate and lemon zest frosting! Must eat it at room temperature though!
Well here's my opinion about the primrose raspberry cupcake recipe:
It's a dense cake so people who like fluffy ones will not like it.
It'll taste better with more jam within but i found it hard to make a nice small hole in the cupcakes!
Sweetness of the cake is moderate.
there was enough mixture for more than 12 cupcakes!!!
here's the recipe:
ingredients:
to make 12 regular cupcakes
110g unsalted butter at room temp.
180g caster sugar
2 large eggs
125g self-raising flour, sifted
120g plain flour, sifted
125ml semi-skimmed milk at room temp.
1 tsp good quality vanilla extract
3 tbsp of gd quality raspberry jam
To decorate:
good quality raspberry jam(1 tsp for each cupcake)
1 batch of white chocolate
buttercream icing
fresh raspberries
method:
PReheat the oven to 160 degrees fan / 180 degrees and line a 12 hole muffin tray.
In a large mixing bowl, cream the butter and sugar until pale and smooth, which should take abt 3 - 5 mins using an electric mixer.
Add eggs one at a time, mixing for a few mins after each addition.
combine 2 flours in a seperate bowl.
put milk in a jug and add vanilla extract to it.
Add 1/3 of the flours to the creamed mixture and beat well.
Add 1/3 of the milk and beat again.
repeat steps until all the flour and milk have been incorporated.
Gently fold in the jam until most of it is combined leaving streaks if jam running through the mixture.
carefully spoon the mixture into the cupcake cases, filling them to 2/3 full.
bake for about 25mins till slightly raised and golden brown
remove from oven and leave the cakes in their tins for about 10 mins before placing them on a wire rack to cool.
cut a small hole in the centre of each cake using a sharp knife or tsp (when the cakes a cool) and carefully place a tsp of jam inside - you can slightly warn the jam to soften it before pushing it into the sponge.
Ice the cupcakes and decorate with raspberries.
