I like making things for my boyfriend to take with him when he visits his friends but now I'm working again, I don't have quite as much time to spend making things as I used to. So today's bake was something quick and an excuse to use up some of the leftover raspberries: vanilla sponge cupcakes and raspberry buttercream with a raspberry and white and pink edible pearls on top. I really would have preferred swirls of buttercream, but I overdid the raspberries so everything was too runny and I didn't want to keep adding more icing sugar because it was already using a lot. I ended up with at least half my buttercream left over, so I'll halve the recipe in the write-up. I still thought they looked quite pretty though, especially with the bright raspberry poking out the top, so it wasn't too bad.
Recipe:
The cupcakes were made following my standard cupcake recipe and made 12
For the decoration:
- 55g/2oz raspberries
- 55g/2oz butter
- Pinch of salt
- 1/2 tsp vanilla extract
- 225g/8oz icing sugar
- 12 raspberries for decorating
- Edible pearls (optional)
- Wash and dry the raspberries thoroughly.
- Put the raspberries, butter, salt and vanilla extract in a bowl and beat together, ideally with an electric hand mixer to blend up the raspberries.
- Add the icing sugar and mix to combine.
- Spread over the top of the cooled cupcakes.
- Place a raspberry in the centre of each cupcake and add edible pearls.
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