This Sinful Sunday treat is for those times when you have a surprise tea-time guest and need to whip something up in a jiff. These deliciously light raspberry vanilla cupcakes can be made in under an hour. It took me a mere 45 minutes from the time I started pulling the ingredients out of the pantry to the time I was enjoying my treat with a cup of coffee!
This convenient recipe is courtesy of our new friend and guest contributor, Chef Gerhard Koekemoer, events coordinator and chef for Miele SA. You may recall that last month he shared his amazing gluten-free chocolate cake on salted caramel recipe with us. I’ve already made it three times. I highly recommend you try it out!
INGREDIENTS (Makes 12 raspberry vanilla cupcakes)
125g Unsalted butter, softened
125g Castor sugar
3 Large organic eggs
180g Self-raising flour, sifted
Pinch of salt
½ tsp Vanilla extract
Icing sugar for dusting
A standard sized 12-cup muffin pan.
12 cupcake baking cases. I always have stock of these pretty printed baking cases from Woolworths.
It takes about 30 minutes to prep and 12-14 minutes baking time. No need to cool your raspberry vanilla cupcakes completely before enjoying them unless you want to add some icing.
Preheat the oven to 170⁰C on Fan Plus. Gerhard advises using the lower shelf if baking in an oven with a fan. If you have no fan, then its preferable to use the middle shelf.
Lightly grease a muffin tin with cooking spray and set aside for use later. Or, if you’re using baking cases, place these inside the muffin pan.
Using an electric beater, beat the softened butter and castor sugar together until smooth and resembling a pale cream. Add the eggs one at a time, beating each one until incorporated and taking care to scrape the sides of the bowl as needed.
Carefully fold the sifted flour and salt into the butter mixture to preserve as much air as possible to keep your cakes fluffy and light. Finally, stir in the milk and vanilla then mix until smooth.
Spoon the batter into the muffin tin but only fill the cups to about 2/3rds of their capacity. (Cook’s tip: I always use the back of a teaspoon to smooth the batter. This also helps me see whether all the muffin cups are evenly filled.) Gently drop one raspberry on top of the batter of each cupcake. The berry will sink as the cupcakes bake. I kinda pushed mine into the batter a bit too much so they got completely enveloped by the cake during baking – not quite like Gerhard’s picture.
Bake the cupcakes for 12 – 14 minutes depending on your oven. They should be golden on top. Then remove from the oven and baking tray and place on a cooling rack. Cool to room temperature, dust with icing sugar and enjoy! I added another fresh raspberry to the top of my cupcakes. It was actually quite nice because there was a cooked raspberry in the center of the cupcake and another fresh raspberry on top!
You can simply serve your raspberry vanilla cupcakes as is, with a dusting of icing sugar. But if you’re in the mood for a little more of a sinful treat, you can make some of this deliciously tangy raspberry cream cheese icing. It’s quick and can be made while your cakes are baking.
Optional: Raspberry cream cheese icing
65g fresh raspberries, pureed
115g unsalted butter, softened at room temperature
120g cream cheese, at room temperature
1½ – 2 cups icing sugar (check sweetness to your liking)
1 teaspoon vanilla extract
Puree the raspberries in a food process or blender. Strain through a sieve to remove the seeds. You should be left with 3-4 tablespoons of raspberry puree.
Note before you start: The cream cheese and butter must be the same temperature i.e. room temperature, before starting or you risk your icing curdling. In a mixing bowl, start with the cream cheese alone. Beat it at a medium speed for about 1 minute. Stop the mixer and scrape down the sides of the bowl, then add the butter. Beat the butter into the cream cheese for about 1-2 minutes. At this point, you’re just seeing that the butter and cream cheese are incorporated into one another. Add the icing sugar a little at a time while beating and cream for 2-3 minutes. Add the raspberry puree and vanilla extract and beat until completely combined. Place the icing into a pastry bag fitted with a piping tip and pipe onto the cooled cupcakes.
Thank-you to Chef Gerhard Koekemoer from Miele South Africa for sharing this conveniently quick recipe with us.
(RELATED POSTS: Find more of our wonderful Sinful Sunday recipes here.)
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