Monday, 19 August 2013

Raspberry and Passion Fruit Cupcakes - Those berries are still tasting great right now!

RASPBERRY AND PASSION FRUIT CUPCAKES
 


These really are delicious little cupcakes, the slightly sour fruit combo works so well with the sweet icing.  They are so eye catching too with the pink icing and sprinkles. 

INGREDIENTS
For the cakes
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 2 eggs
  • 125g self raising flour
  • 150g raspberries
  • 6 passion fruit, sieved pulp only or 5-6 tbsp passion fruit coulis
  • a little milk to loosen the mixture if necessary

For the Icing
  • 500g icing sugar
  • 160g butter softened
  • 1 vanilla pod, seeds only
  • 2-3 drops red food colouring or 2-3 tpsn raspberry puree/coulis
  • raspberries and or hundreds and thousands to decorate

METHOD
  • Preheat the oven to 180C.  Sit 12 paper cases in a muffin tray
  • Beat the butter and sugar in a bowl until pale and creamy.  Add the eggs one at a time and beat until well combined
  • Fold in the flour until combined then add the passion fruit pulp and raspberries
  • Divide the mixture among the paper cases then bake for 20 minutes, remove from the oven and when you can, transfer to a wire rack to cool completely
  • For the icing, use an electric whisk to cream the butter and sugar together until light and fluffy, then add the vanilla seeds and food colouring/raspberry coulis and mix until everything is smooth and combined.
  • Spoon the icing into a piping bag with a large star nozzle and pipe onto the cakes.  Decorate with a raspberry and a sprinkle of hundreds and thousands