Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Raspberry Cupcakes

Baking With Kids
0
Cooking time: 
15-30 minutes
Serves: 
12 cupcakes
Preparation time: 
15-30 minutes
Tags: 
Ingredients: 

Cupcakes

  • 150g Stork tub, softened
  • 150g Billington’s Golden Caster Sugar
  • 3 eggs, large
  • 150g White Self-raising Flour
  • 100g frozen raspberries
  • ½ tsp fresh mint, chopped

Frosting

  • 25g Stork tub, softened
  • 75g cream cheese
  • 1 tbsp seedless raspberry jam
  • 150g Billington’s Golden Icing Sugar, sifted
  • Plus 12 raspberries for decoration
Equipment: 

Scales, Oven thermometer, 12 hole cupcake pan, cupcake cases, Kenwood  kMix stand mixer  with Creaming Beater attachment or K Beater if you do not have a Creaming Beater, disposable large piping bag, large star nozzle, cooling rack

Method: 
  • Oven Temp: 160c (fan)/180c/Gas Mark 4.
  • Fit the creaming beater to the Kenwood  kMix stand mixer.  As the creaming beater is rubber, it acts like a spatula and will scrape all the ingredients from the bowl.
  • Line the recesses of a 12-hole cupcake pan with paper cases.
  • Cream together the softened Stork and golden caster sugar on a medium speed until light and fluffy.
  • With the  kMix stand mixer  still running add the eggs one by one following each with a spoonful of the flour.  Mix until evenly combined.
  • Add the flour to the bowl and using the fold setting on the kMix stand mixer, mix until fully incorporated.
  • Add the raspberries and chopped mint, mix again on the fold setting until evenly dispersed.
  • Fill each paper case with cupcake mixture filling each 2/3rds  full.
  • Bake in the oven for 20-25 minutes until well risen and golden.
  • Transfer to a wire rack and allow to cool.
  • To prepare the frosting beat the Stork in the stand mixer using the creaming beater.  Add the cream cheese and jam, beat again until fully combined.
  • Sift in the icing sugar and mix on a medium speed until fully incorporated.
  • If the frosting is too runny chill in the fridge for 30 minutes before using.
  • Fit a large piping bag with a star nozzle and add the frosting to the bag.
  • Pipe swirls of frosting to the top of each cupcake and add a raspberry to each to decorate.
  • Serve.