These raspberry ripple cupcakes are mini versions of one of the nicest sandwich cakes I’ve ever made. This way it’s easier to store and share the deliciousness 🙂
Last year, as part of my mission to make all the cakes which feature in my first novel, Art and Soul, I made a large raspberry ripple sponge cake filled with raspberry flavoured buttercream. I surprised myself with just how delicious is was and I’ve made it several times since. This week I didn’t have enough raspberries to make a large cake, so decided to make some cupcakes instead.
Ingredients (makes 10-12 raspberry ripple cupcakes):
- 125 g / 4.5 oz butter or margarine
- 125 g / 4.5 oz caster sugar
- 2 large eggs
- 125 g / 4.5 oz self-raising flour
- 0.5 tsp vanilla extract
- 80 g / 3 oz fresh raspberries
- Start by making the raspberry purée. I pushed the raspberries through a metal sieve using a fork and then the back of a spoon, letting the juice drip into a bowl below. If you have a blender, you could blitz the raspberries then strain afterwards. Put the bowl of raspberry purée to one side.
- Put your cupcake cases in your tin. NOTE: put 2 paper cases in each hole. This will be important later, trust me. Pre-heat the oven to 160 degrees C / Gas Mark 4 / 320 degrees F.
- Cream together the butter and sugar. Add the eggs, beating your mixture after adding each egg. Then add the vanilla extract and flour and stir until you have a smooth mixture.
- Divide your mixture into your twelve cases. You’ll see from the pictures that I misjudged this and ended up with only 11 cupcakes!
- To make the raspberry ripple effect, I had a moment of inspiration and realised I could make good use of the various children’s medicine syringes I have in the drawer. If you’ve no idea what I’m talking about, they look like this:
- Using a knife, make a number of indents in each cupcake but don’t go right to the bottom of the paper case. Use your syringe to suck up some of the raspberry purée and inject it into the wells, as shown in the photos below. If you don’t have a syringe, don’t worry. You could use a teaspoon and carefully pour the raspberry purée into the dents you’ve made. NOTE: make sure you keep 1 tablespoonful of purée to flavour the buttercream filling later.
- Use a knife to swirl the purée through each of the raw cupcakes, like this:
- Bake your cakes for about 30 minutes or until a knife inserted into the middle of a raspberry ripple cupcake comes out clean.
- Leave to cool in the tin before turning out onto a wire rack to finish cooling.
For the filling I made raspberry buttercream by creaming together 75 g (2.5 oz) of butter/marg and 150g (5 oz) icing sugar, then adding the tablespoon of raspberry purée I’d reserved. This should make your buttercream a nice, light pink. If it also makes it a bit too thin, add some more icing sugar to thicken it up.
Now to put the filling into each of the cupcakes. This is when having used 2 paper cases for each cake comes becomes important.
Take each cupcake out of the cases. The outside case will be clean – put it to one side. Throw the “dirty” one away. Cut the cupcake in half horizontally and pipe some raspberry flavoured buttercream between the layers. You can either pipe a little so that when you put the layers back together you can barely see the buttercream (as in the first strip of pictures below), or you can pipe more so there’s a clear layer of buttercream (as in the second strip of pictures below).
Now you can pop the filled raspberry ripple cupcakes back into the clean second paper cases.
Or you can serve them without their cases. Either way, they’re delicious!
You can find the original (and much larger!) version of this raspberry ripple sandwich cake recipe here.
Claire Huston / Art and Soul