Good morning everyone!

Today’s temptation is a raspberry vanilla cupcake topped with Swiss meringue buttercream.

Here is the recipe, enjoy!

Raspberry vanilla cupcakes (yield: approx. 40 mini cupcakes)

  • 3/4 cup + 1 tablespoon (200 g) butter
  • 1 1/4 cup (270 g) regular sugar
  • 4 eggs
  • seeds from 1 vanilla bean
  • 2 cups + 1 tablespoon (270 g) all-purpose flour
  • 2 teaspoons baking powder
  • raspberries
  • 1 1/4 – 1 2/3 cup (300-400 ml) heavy cream

Bring out all the ingredients.

Sift together the flour and baking powder at least 3 times.

 

Put the butter, sugar and seeds from the vanilla bean into a mixing bowl.

 

Beat until fluffy, then add the eggs one at a time.

Now add the flour mixture in two additions, alternating with the cream. Stir with a rubber spatula.

Stir until everything is well blended.

Batter done!

I use these pretty mini paper cases today…

Divide the batter between the paper cases, I use a small ice cream scoop to help me get equally sized cupcakes.

One scoop batter per paper case, then pop in a raspberry or two into each of them. You don’t have to push them down, they’ll sink while baking.

Bake in a 390 ˚F (200 ˚C) oven for about 15-20 minutes.

The smell is heavenly…

I decorated these cupcakes with pink Swiss meringue buttercream, and cute raspberry sweets on top…

I just love pink!

This Swiss meringue buttercream is perfect for cakes and cupcakes because of it’s fab consistency.

Add vanilla seeds for vanilla flavor, fruit juice or essence for a fruity flavor, etc.
Swiss meringue buttercream

  • 8 large egg whites
  • 1 3/4 cup (400 g) regular sugar
  • 2 1/2 cups (570 g) butter
  • 2 tablespoons vanilla extract
  • seeds from 1 vanilla bean
  • 1/2 teaspoon cream of tartar (or a few drops of lemon juice)

Bring out all the ingredients.

Put the egg whites and sugar into a bowl and place it over a pan of simmering water.

Whisk by hand until the temperature reaches 285 ˚F (140 ˚C).

When the temperature reaches 285 ˚F (140 ˚C), pour the mixture into a mixing bowl and whisk for about 7 minutes.

Add the vanilla seeds and vanilla extract and continue whisking.

Replace the whisk with the beaterblade and continue beating.

Now add the butter little by little while still whisking. The butter should be quite cold, just ever so slightly softened.

Beat until all the butter is mixed in. The mixture may look like it’s going to split, but just continue whisking and it’ll come together again.

Swiss meringue buttercream ready to use!

This buttercream has such a fab conststency, perfect for cakes and cupcakes.

Add food coloring or flavorings if you like, I added a few drops of raspberry essence.

Transfer the frosting to a piping bag fitted with a large closed star tip and decorate the cooled cupcakes.

Pink sweets on top, just because I love pink…

And there you have them; raspberry vanilla cupcakes & Swiss meringue buttercream…

I hope you are inspired to try making cupcakes this weekend!

Hugs from me to you.

 

 

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