First off, I must warn you.. these cupcakes are exceedingly delicious
Tangy, tart raspberry and creamy sweet vanilla? A match made in heaven I’d say! These cupcakes were the only way I could think of combatting the dark greys clouds and howling winds that were making today feel a lot more like winter than the start of summer! Typical Northern Ireland weather really. The power cut out for 3 solid hours, which meant me and the little sis cuddled up and read… the perfect way to pass the time, no electricity required.
I really was surprised at how scrumptious these were, (blowing my own trumpet, I know) , but I rarely am amazed by something I’ve made myself, I’m so often in awe of other’s gorgeous bakes.
They were relatively simple to make, and would be perfect for afternoon tea, a summer party or simple, just because.. They were made extra special with fresh raspberries picked from my Mum’s raspberry patch in our garden, just the day before. There really is nothing like picking a fresh berry and popping it in your mouth, as it squeezes out its bright red juice.
I tried to recreate this wonderful moment, as these beauties also hide a secret. Cut them open and they ooze. Thick, sticky, pink raspberry goodness.. take a look!
Hiding this sticky substance inside does take some patience mind you.. good job I only had 7 cupcakes left by this stage! Though it is most definitely worth it, trust me, you’ll believe me when you try it yourself!
I apologise for using different measurements below, it’s just that these basic recipes I use so often, and one I inherited in one scale and the other in a different, and I simply know them in each their own way. If its not broke don’t fix it right?
*inspired by recipe from The Primrose Bakery book
125g butter, softened
150g self raising flour
1tsp vanilla extract
3 tbsp good quality raspberry jam (I used a mixture of mashed up fresh raspberries and jam)
+ extra for inside of cupcakes
80z icing sugar
1. Preheat oven to 160oc (fan assisted) and line a 12 hole cupcake tray.
2. Cream butter and sugar together until light and fluffy. Add in eggs, then sieve in flour, and fold in until well combined.
3. Mix in vanilla extract, and slowly add milk, mixing until of a smooth, creamy texture.
4. Fold in raspberry one tbsp at a time so that it is combined, but not completely mixed in. The aim is to have a sort of marbled affect, with streaks of raspberry through the mixture.
5. Divide into cupcake cases, and bake in oven for around 20-25, or until slightly golden on top, and a skewer comes out clean when inserted into cakes.
6. Once cooled, using the end of a spoon or knife, make a small hole in each cupcake, and carefully spoon raspberry mixture into cupcake. Ease the mixture down using end of spoon, and fill till reaches top.
7. Cover in buttercream, and top with a fresh raspberry or decoration of your choice.
Sit back, seize the moment, and savour this cupcake! YUM!
If this is your first encounter with Snazzy Biscuits, then I only hope you have enjoyed your stay, that you now have a little smile on your face and are inspired to go find some raspberries and get baking!
Oh and please drop me a comment, I can’t wait to say hi!