Raspberry rose cupcakes
- Jeanine B
- Sep 18, 2018
- 2 min read
My favourite summertime ingredient is definitely berries of any sort. Not only do they pair well with so many flavours - chocolate, caramel, vanilla, passion fruit - they add a lovely pop of colour to any cake or tart. My current flavour pairing obsession is raspberry and rose. These cupcakes are the perfect summer treat - the tart raspberry curd filling is perfectly balanced by the sweet rose buttercream. Definitely a winning combo!
You can use any recipe for the cupcakes, but I love this hot milk sponge from Silwood School of Cookery as its super versatile: It works equally well as a cake or cupcake recipe and can easily be doubled as needed.
You will need:
Hot milk sponge:
- 2 extra large eggs
- ¾ cup castor sugar
- 1 cup flour
- 7.5ml baking powder
- 60g butter
- 95ml milk or water
- Pinch of salt
Curd Filling:
- 4 large egg yolks
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup granulated sugar
- 4 tablespoon butter
- 2 cups raspberry puree/preserve
- 10g powdered gelatine
Icing:
- 300g butter
- 600g icing sugar
- 10ml rose syrup
- Sufficient liquid to make a piping consistency
Method:
Hot milk sponge:
1. Preheat oven to 180°C.
2. Whisk eggs and sugar until ribbon stage.
3. Heat butter and milk/water until blended. Scald. Add to egg mixture and fold in carefully.
4. Sieve flour, salt and baking powder into mixture. Fold gently until flour is incorporated.
1. Bake at 180ᵒC for 20-25 minutes, or until cooked.
2. Cool the cupcakes on wire racks.
Raspberry and lemon filling:
1. Whisk 4 egg yolks, zest, lemon juice and 1/2cup sugar until well combined.
2. Set saucepan over medium heat, stirring constantly, cook mixture until its thick enough to coat the back of spatula /wooden spoon, about 8-10minutes.
3. Remove from heat and whisk in the butter one piece at a time, stirring constantly until smooth. Once smooth, strain through a fine sieve into a bowl. Combine the lemon curd with raspberry puree/preserve.
4. Sponge 10g gelatin, melt and stir into curd.
5. Refrigerate until chilled, at least for an hour.
Rose butter icing:
1. In an electric mixer, cream butter thoroughly then gradually add icing sugar and rose syrup and enough liquid to achieve desired consistency.
To assemble:
1. Make a small hole in the middle of each cupcake, using a teaspoon to scoop scooping out some of the sponge.
2. Fill a piping bag with the curd and fill each cupcake with a small amount of curd (±10ml, depending on the size of the cupcake and the whole).
3. Ice cupcakes with rose butter icing as desired.
Makes 12 cupcakes
If you love curd as much as I do, find the recipe for my passion fruit curd here. It works just well as a cake or cupcake filling as the raspberry curd.
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