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Raspberry Cupcakes


Raspberry Coulis


  • 200 g Butter softened
  • 200 g Caster Sugar
  • 4 Eggs
  • 1 tsp Vanilla Bean Paste
  • 200 g Self-rasing Flour

Swiss Buttercream


  • 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!