It’s getting to that point in winter when I’m over the cold weather and craving some warmer sunshine. Unfortunately we live in Scotland and with a forecast of snow later today, those days are a long way off yet! Thankfully though we can always count on cupcakes to brighten up our days and these Raspberry Cupcakes from the lovely Kirsty at Winnettes are the perfect summery treat to chase off the snow-induced winter-blues!
Kirsty’s blog, Winnettes, is a great wee Parents and Baking blog on which she runs a fantastic Baking with Children series. It’s jam packed with loads of recipes that are perfect for baking with your wee ones, something we very much love to do here at Baking with Granny. And one thing that Kirsty has been brave enough to do is actually make a video of her and her toddler baking these lovely, summery Raspberry Cupcakes – something I’ve great admiration for knowing how easily baking with kids can take a turn for the worst mess – so much mess! But she seems to have it mastered.
If you too are looking for some great inspiration on baking with your own kids, then I definitely recommend checking out Winnettes. You can also find Kirsty on Facebook, Twitter and Instagram. But if you, like me, are looking for something sweet and summery to brighten up these cold, ever-lasting winter days, then these Raspberry Cupcakes are the definite winner!
- 300 g Frozen Raspberries
- 2 tbsp Icing Sugar
- 200 g Butter softened
- 200 g Caster Sugar
- 4 Eggs
- 1 tsp Vanilla Bean Paste
- 200 g Self-rasing Flour
- 3 Egg Whites
- 165 g Caster Sugar
- 200 g Butter softened
- Pre-heat your oven to 180°c, line a muffin tray with cupcake cases and weigh out your ingredients.
For the Coulis
- Heat the frozen raspberries & icing sugar in a saucepan until the raspberries are soft and broken down. Transfer to a blender and whizz until smooth. Sieve into a bowl to remove the seeds and leave to cool.
For the Cupcakes
- Cream together the butter and sugar until light and fluffy.
- Gradually add the eggs, ensuring well mixed. Add the flour and vanilla and mix on a slow speed.
- Transfer the cupcake batter to a piping bag and pipe into your cupcake cases, filling to 1/3 full.
- Bake the cupcakes for 10-15 mins until a skewer inserted in them comes out clean. Leave to cool in the muffin tray until cool enough to touch, then transfer to a wire wrack to cool completely.
For the Swiss Buttercream
- Place the egg whites in the bowl of a bain marie, ensuring the water doesn't touch the bowl. Gently heat to 72°c, whilst whisking the eggs continuously and adding the sugar gradually.
- Once up to temperature, remove from the heat and continue to whisk until smooth, firm meringue peaks form (about 10 minutes).
- Gradually add the softened butter whilst continuing to whisk. Continue to whisk for a further 10 minutes or until the icing is smooth and firm.
- Slowly add the pre-prepared coulis until your buttercream is a light pink but not too runny - you may not need all the coulis.
- Ensuring your cupcakes are completely cool pipe/spread the icing on top and enjoy!