I first heard of the Primrose Bakery from picking up their second book "The Primrose Bakery" in my local supermarket last year. After flicking through some of the recipes I added this book to my must purchase list and decided to wait a bit as I thought the £10 cost was a bit high for another baking book (considering that I have so many). I was delighted when I discovered that WH Smith was selling this book for £3.74 in January so I snapped up two (one for me and a friend who loves baking) and have baked quite a few of their cupcake recipes see lemon cupcakes and lemon layer cake .
This recipe, raspberry cupcakes is taken from their seasonal cupcakes section and is classified as a summer recipe. I must agree, I much prefer to have a raspberry cupcake towards the end of summer instead of making it in the cold winter months. As for the cupcake, I found these to be delicious and I really liked the raspberry flavour which I could taste in every bite. I decided on topping these cupcakes with raspberry buttercream which I made by adding three tablespoons of raspberry jam to my usual buttercream recipe. These cupcakes are perfect whilst the weather is still ok and is flavoursome.
Here is how my raspberry cupcakes turned out:
|Inside my raspberry cupcakes.|
I first started by creaming the butter and sugar together and then added the flour mixture alongside the egg in batches.
|Flour and egg added to the butter and sugar.|
Once all the flour and the two eggs were added, I added 3 tablespoons of raspberry jam to the mixture.
|Mixture pre jam.|
|Jam added to the mixture.|
I carefully folded the jam to the mixture before dividing the mixture into 12 cupcake cases.
|Raspberry cupcakes pre bake.|
I baked these cupcakes for 20 minutes and left to cool whilst I got on with the raspberry buttercream.
|Raspberry cupcakes baked.|
For the buttercream I creamed the butter and added the warmed raspberry jam, alongside the icing sugar - which I added in batches. If the mixture becomes too stiff, add a tablespoon of cold water to loosen.
Recipe for Raspberry cupcakes with raspberry buttercream.
Makes 12 regular cupcakes
110g unsalted butter, at room temperature
180g caster sugar
2 large eggs
225g self - raising four
125ml semi-skimmed milk, at room temperature
1 teaspoon vanilla extract or essence
3 tablespoons of seedless raspberry jam
For the icing, I developed my own recipe as I did not want to pair these cupcakes with the suggested white chocolate buttercream.
1 teaspoon vanilla extract
420g icing sugar, sifted
3 tablespoons of raspberry jam, warmed.
Preheat the oven to 160C (fan)/ 180CC/350F/ gas mark 4 and line a 12 hole muffin trays with the appropriate cupcake cases.
In a large mixing bowl cream the butter and sugar until pale and smooth, which should take about 3-5 minutes using an electric beater. Add the eggs, one at a time, mixing for a few minutes after each addition.
Put the milk in a jug and add the vanilla extract or essence to it. Add one-third of the flour to the creamed mixture and beat well. Pour in one-third of the milk and beat again. Repeat these steps until all the flour and milk have been added.
Gently fold in the raspberry jam until most of its combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured batter. Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.
Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. Once they have cooled, cut a small hole in the centre of each cake using a sharp knife or teaspoon and carefully place a teaspoon of jam inside- you can slightly warm the jam in a saucepan first to soften it before pushing it into the sponge.
For the raspberry buttercream
In a large mixing bowl beat the butter, vanilla extract and half the icing sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the icing sugar and beat again until the buttercream is smooth and creamy. I usually place the buttercream in the fridge for around 15 minutes as this makes it easier to spread the cupcakes.
Ice the cupcakes using a palette knife or using a piping bag with a large nozzle fitted and enjoy.
I am entering these lovely cupcakes to Calendar Cakes a monthly baking challenge hosted by lauralovescakes and dollybakes. This month's theme is cupcakes as it is national cupcake week between 16th - 22nd September.