Baking | Raspberry & Almond cupcakes

Being impartial to all things sweet (is dinner even dinner without a dessert?), I decided to make these super delish raspberry and almond cupcakes from The Hummingbird Bakery Cookbook, using my new Kitchenaid stand mixer that I received for Christmas! This flavour combo is my absolute favourite.

The sponge is vegan, but the frosting isn’t. However, the mascarpone frosting used could be easily substituted for a vegan alternative (see below).

I have frosted and finished them in a couple of different ways to allow for adaptations and varying skill levels.

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Here, I used my palette knife to create a swirl. Create a cone shape with your palette knife by swiping frosting around the edge of the cupcake. Place your palette knife facing downwards at a 45 degree angle towards the edge of your cupcake. Twisting both hands at the same time, pull the palette knife round and up at the same time to create this look.

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In this example, I used a 2D nozzle to create a rose-like swirl. Start from the outside, pipe in a circular motion, inwards, until the whole cupcake is covered.

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I used crushed raspberries in this frosting, which tastes divine!

Recipe:

Makes: 12

Time taken: 30 minutes

Ingredients:

For the sponge:

  • 275g plain flour
  • 2.5 tsp baking powder
  • 1tsp bicarbonate of soda
  • ½ tsp salt
  • 275g caster sugar
  • 100g ground almonds
  • 250ml almond milk
  • 100ml vegetable oil
  • 1/2 tsp almond extract

Filling:

  • 175g raspberry jam

For the mascarpone frosting:

  • 500g mascarpone
  • 375g icing sugar
  • ½ tsp vanilla extract
  • 75g crushed raspberries (optional)

Vegan vanilla frosting alternative:

  • 450g icing sugar
  • 3 tbsp vegan butter
  • 60ml soy milk
  • 2 tsp vanilla extract
  • 75g crushed raspberries (optional)

You could replace the soy milk and vanilla extract with the almond versions used in the sponge recipe, if you want to go all-out nutty.

Method:

  • Sift the flour, baking powder, bicarbonate of soda and salt into a bowl. Using the paddle attachment on a stand mixer or a handheld whisk, add the caster sugar and ground almond and mix until incorporated.
  • In a jug, whisk the almond milk, vegetable oil and almond extract together. Slowly add this to the dry ingredients (whilst beating if possible) and mix for 2 minutes, ensuring you scrape the bowl after 1 minute with a spatula.
  • Divide the mix between 12 cupcake cases (1/3 full), the best way to do this is by using an ice cream scoop! and bake in the preheated oven on 175/160 fan/Gas 4 for 18-20 minutes. A knife or skewer should come out clean when inserted and the cupcakes should bounce back when touched.
  • For the frosting, beat the icing sugar, mascarpone and vanilla extract together for a couple of minutes or until it is all incorporated and creamy.
  • When cool, using a knife or a cupcake corer, make a hole in each cupcakes for the filling. Using a piping bag or spoon, fill the holes with raspberry jam and replace the cored sponge.
  • Decorate as desired using your frosting with a palette knife or piping bag and nozzle!

Happy baking!

Megan

 

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