Rasberry Filled Cupcakes

I didn’t only make a Winnie-the-Pooh cake for Morgan’s birthday we also enjoyed some raspberry filled cupcakes. A few years ago we had some cupcakes from a locally bakery that were filled and it has spoiled us rotten. Now having normal ones just doesn’t seem good enough. I have tried a few different versions and so far this one worked out the best.

Rasberry Filled Cupcakes

80g (4 Tbsp) unsalted butter, at room temperature
240g (1 1/2 c.) sugar
2 egg
240g (1 1/2 c.) flour
2 tsp baking powder
pinch salt
200ml (1 c.) milk
2 tsp vanilla extract
6 Tbsp raspberry jam
100g (3/4 c.) unsalted butter, at room temperature
450g (3 c) icing sugar
2 tsp vanilla extra
2 Tbsp raspberry jam
red food colouring *optional


Preheat the oven to 180°C (350 F) and line a cupcake or muffin tin with cupcake wrappers. Whisk together the butter, sugar and egg until smooth and creamy. Fold in the flour, baking powder and salt and then whisk in the milk and vanilla.

Spoon the mixture into the cupcakes cases, filling each one about 2/3 full. Bake for 20-25 minutes until risen and golden brown. Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely.

Heat the raspberry jam in the microwave for 30-40 seconds, whisk till smooth. Leave to cool. Add the jam to a decorating bag with a circular tip. I found my thin long one worked best for me. Insert the tip into the centre of the cupcakes and squeeze the bag until a little dot of filling is present on top of the cupcake.

Whisk together the butter, vanilla, icing sugar, jam and food colouring if wanted, until smooth and creamy. Spoon the mixture into a piping bag fitted with a star nozzle and pipe onto the cupcakes.

Rasberry Filled Cupcakes
Author: 
Serves: 12
 
Ingredients
  • 80g (4 Tbsp) unsalted butter, at room temperature
  • 240g (1½ c.) sugar
  • 2 egg
  • 240g (1½ c.) flour
  • 2 tsp baking powder
  • pinch salt
  • 200ml (1 c.) milk
  • 2 tsp vanilla extract
  • 6 Tbsp raspberry jam
  • 100g (3/4 c.) unsalted butter, at room temperature
  • 450g (3 c) icing sugar
  • 2 tsp vanilla extra
  • 2 Tbsp raspberry jam
  • red food colouring *optional
Instructions
  1. Preheat the oven to 180°C (350 F) and line a cupcake or muffin tin with cupcake wrappers.
  2. Whisk together the butter, sugar and egg until smooth and creamy.
  3. Fold in the flour, baking powder and salt and then whisk in the milk and vanilla.
  4. Spoon the mixture into the cupcakes cases, filling each one about ⅔ full.
  5. Bake for 20-25 minutes until risen and golden brown.
  6. Leave to cool in the tin for 5 minutes before moving to a wire rack to cool completely.
  7. Heat the raspberry jam in the microwave for 30-40 seconds, whisk till smooth. Leave to cool. Add the jam to a decorating bag with a circular tip. I found my thin long one worked best for me. Insert the tip into the center of the cupcakes and squeeze the bag until a little dot of filling is present on top of the cupcake.
  8. Whisk together the butter, vanilla, icing sugar, jam and food colouring if wanted, until smooth and creamy.
  9. Spoon the mixture into a piping bag fitted with a star nozzle and pipe onto the cupcakes.
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One Response to Rasberry Filled Cupcakes

  1. Stacy says:

    Isn’t it funny how once we try something good, we have to have it? Through the years, we have picked up recipes and ideas from all over the place and suddenly, they become a necessary part of our family repertoire too.

    Your little cupcakes are just perfect for a little one’s birthday, Laura! So much better than store-bought, I am sure!

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