A soft and light sponge cake bursting with fresh, juicy raspberries. I used raspberries that were slightly over ripe and mushy. This helps to make a delicious cupcake absolutely bursting with flavour. I love to top this with my passion fruit buttercream frosting or any fruit topping.
One of the best things about this recipe is that it is so simple, quick and easy to make. To start with, make a basic sponge. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl (leaving the raspberries out) and mix with an electric mixer until you have a nice smooth batter. Next, lightly swirl through the fresh raspberries. Make a nice raspberry swirl throughout your batter, ensuring a few raspberries stay whole for a deliciously juicy bake. I used 55 grams of fresh, slightly overripe raspberries for my recipe, but this amount can always be adjusted based on your personal preference.
This only makes about 5 cupcakes. I purposefully made a small batch as this has fresh raspberries in the batter. I find that cakes with fresh fruit are best eaten straight away on the same day as making, or as soon as. Of course, any leftovers can be stored in an airtight container and eaten with 3 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 1.5 oz / 45 g Caster Sugar
- 2 oz / 60 g Butter
- 1 Egg
- 55 grams Fresh Raspberries, I used slightly overripe raspberries, but any fresh ones work well here
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Grease a cupcake tin and set aside
- Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy, then stir through the fresh raspberries until just incorporated and spoon the mixture into your prepared tin. You don't want to add too much to the tin as you want the cakes to stay flat on top as this will become the base.
- Cook for 16 to 20 minutes, until light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes before removing from the cake tin.
- Once the cupcakes are cooled completely they are ready to be iced with your favourite icing!
Notes
These are best eaten fresh on the same day as baking as the fresh fruit in the cakes can make them too wet or 'pappy' if left for too long. This is why I have purposefully made only a small batch.
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