the Breville Test Kitchen
Raspberry Cupcakes
Get down to some berry brilliant baking as the mixer whips up a simple batter, then gently folds in the delicate raspberries. While your cupcakes cook, the Bakery Chef™ creams the butter and sugar for a silky soft frosting. Simple, easy and a little bit posh.
1 hr 40 mins total time
20 mins active time
Easy
Makes 12
Ingredients
Measurements:
115 g unsalted butterat room temperature, chopped
¾ cup (150 g) superfine sugar
½ tsp pure vanilla extract
2 large eggsat room temperature
¾ cup (180 ml) milkat room temperature
1¾ cups (225 g) self-rising flour
1 cup (120 g) fresh or frozen raspberriesplus extra fresh raspberries, to serve
For the buttercream
- 115 g unsalted butter
at room temperature, chopped
- ½ tsp pure vanilla extract
2 cups (280 g) powdered sugarsifted
- 1 tbsp milk
at room temperature, approximately
Instructions
- 1Preheat the oven to 180°C. Line a 12-cup muffin pan (1/3-cup capacity) with paper baking cups.
- 2Assemble the mixer using the glass mixing bowl and scraper beater. Add the butter and sugar to the bowl. Turn the mixer slowly to CREAMING/BEATING setting and beat for 1 minute, or until creamy.
- 3Add the vanilla then eggs one at a time beating well after each addition.
- 4Reduce the speed to FOLDING/KNEADING setting and add half the milk. Beat in half the flour, then repeat with remaining milk and flour. Do not over beat. Add the raspberries and fold through once. Divide the mixture evenly among the muffin cups.
- 5Bake for 20 minutes, or until a skewer inserted into the center of the cupcakes comes out clean. Transfer to a wire rack to cool.
- 6To make the buttercream, assemble the mixer using the glass mixing bowl and scraper beater. Add the butter and vanilla to the bowl. Turn the mixer slowly to CREAMING/BEATING setting and beat for 2-3 minutes, or until light and fluffy.
- 7Reduce the speed to FOLDING/KNEADING setting and gradually add the sugar. Once all the sugar is added increase the speed to CREAMING/BEATING setting and beat until light and fluffy. Adjust the thickness of the buttercream with milk.
- 8Spoon the buttercream into a piping bag with a large round piping tip.
- 9Using a small knife, cut circles from the tops of the cupcakes. Pipe in the buttercream and replace the tops. Top with extra raspberries and serve.Tip: If using frozen raspberries, thaw on paper towels.
