You know how you’re walking along and, all of a sudden, rays of sunlight and a holy glow bring before you a delicious, plump, fresh, perfectly iced little cupcake. It is the picture of perfection. You start drooling. You forget that lame attempt at a diet you started last week. You think to yourself….man I could really go for a bite of that. And then you do. You bite into it. And you’re like… err… that was underwhelming.
Where are the flavour in these cupcakes? I’m talking the cupcake itself, not the icing. They’re always vanilla. And while vanilla and I are sometimes friends, I just want more.
Anyhoo, without further ado, I present to you some of the most delicious cupcakes I have tasted in a while. I actually nicked it from another website (thanks bbc!) but here it is anyway. I recently made these for a friend’s birthday, topped with a thick, sickening chocolate buttercream frosting – oh, and a macaron. (More on that one later).
You will need:
– 200gm self-raising flour
– 2 teaspoons baking powder
– 200gm unsalted butter, softened
– 4 eggs
– 200gm caster sugar
– 3 tablespoons milk
– 50gm ground almonds
– grated zest of an orange
– as many raspberries as you can cram in. Nah, but in all seriousness, say, at least a cup? You don’t want it to be the case that you end up with soggy raspberries barely held together with even soggier batter, but equally, who likes a cupcake that has one berry in it?
Step 1 – sir mixalot: whack everything but the raspberries into a bowl / mixer and beat like crazy. Make sure it’s all nice and smooth – you really can’t go wrong. Oh – and preheat your oven to 160 fan forced (or 180 otherwise)
Step 2 – raspberry kiss: When it’s all smooth and cruisy, then fairly gently fold in your raspberries so they don’t break up too much (…unless you want broken up raspberries, in which case, go right ahead).
Step 3 – totally baked, man: Pour your mixture into your muffin tin of choice and whack in your preheated oven for 20-25 minutes until golden / just firm. Stick a tester in it – if it comes out with little crumb-lets on it, then your muffins are done! If it’s all sticky and gooey, leave it in for a few more minutes and try again.
Basically, these cupcakes are great. They are super moist because of the MASSIVE amount of eggs and also the almond meal. They have a nice tang from the raspberries and the unusual hint of orange adds excitement. I was actually a huge fan of the chocolate frosting combination due to my outrageous love of chocolate orange.