A simple light and fluffy cupcake, bursting with juicy, fresh raspberries and topped with a deliciously fruity passion fruit flavoured buttercream frosting. I used raspberries that were slightly over ripe and mushy. This helps to make a delicious cupcake absolutely bursting with flavour. With passion fruit powder being used to create a delicious fruity buttercream frosting.
This bake has two different components, a fresh raspberry cupcake and a fruity passion fruit buttercream frosting.
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.
Passion Fruit
Whilst this is cooling, start to make the buttercream frosting. To make this I used passion fruit powder. This is a fine, natural powder made from passion fruits which adds to the natural beautiful flavour and colour of the buttercream. I bought mine on a recent visit to Borough Market in London, but it is also readily available online. This was actually the first time that I’d used it and fell in love with it straight away!
tart by making a basic buttercream frosting. Cream the unsalted butter until soft, this usually only takes 1-2 minutes. Next, add the icing sugar in two batches, adding the milk with the second addition of icing sugar. I would recommend stirring it through lightly with a spoon before blending it together, just to stop an icing sugar explosion! When this basic buttercream has been made it’s time to add in the powder. The key part here is to sieve the powder. Trust me, I leant this the hard way. In order to avoid any clumps and to create a nice smooth icing, which is actually pipeable, put it through a small sieve such as a tea strainer. Once the powder has been sieved into the buttercream mixture, blend everything together until fully incorporated and you have a nice smooth frosting.
Passion Fruit
The buttercream frosting icing in this recipe is thick enough to hold its own shape which makes it perfect for piping. For the perfect finishing touch, you can decorate with a little drizzle of fresh passion fruit juice and a little bit of passion fruit pulp.
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
- CAKE:
- 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
- ICING:
- 3 oz / 85 g Unsalted Butter, at room temperature
- 6 oz / 170 g Icing Sugar
- 1 teaspoon Milk
- 2 teaspoons Passion Fruit Powder, sieved
- Fresh Passion Fruit Pulp - for decoration, optional
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.
- Whilst the cakes are cooling, you can start to making the frosting.
- Add the butter to a mixing bowl and using an electric mixer, blend until creamy.
- Add half of the sieved icing sugar to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.
- Add the remaining icing sugar and milk and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.
- Using a small sieve such as a tea strainer, sieve the passion fruit powder into the buttercream mixture.
- Give everything a good mix to ensure that the frosting is nice and smooth and the powder is fully incorporated.
- This icing is thick enough to pipe if desired or can be placed on top of the cake in your chosen design.
- If you would like, top with a small amount of fresh passion fruit juice and pulp for a finishing touch.
Notes
These are best eaten fresh on the same day as baking. Store any leftovers in a cool dry place for up to 3-4 days.
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