Valentine Cupcakes
These delightful raspberry and passion fruit cupcakes are bursting with fruity flavors and topped with a creamy vanilla frosting. The combination of fresh raspberries and juicy passion fruit gives these cupcakes a wonderfully vibrant taste, making them perfect for any occasion. Each bite is a delicious blend of sweet and tangy flavors that will leave you craving for more. Enjoy these beautifully decorated cupcakes as a treat for yourself or share them with friends and family for a delightful dessert that is sure to impress.
— Constant Cookbook
Ingredients
- 125g/4oz unsalted butter
- 125g/4oz caster sugar
- 2 free-range eggs
- 125g/4oz self-raising flour
- 150g/5oz raspberries
- 6 passion fruit
- a little milk
- 500g/1lb 1½oz icing sugar
- 160g/5½oz butter
- 1 vanilla pod
- 2-3 drops pink liquid food colouring
- 50ml/1¾oz milk
- hundreds and thousands
Instructions
- For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
- Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
- Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.
- Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled.
- For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.
- Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.
Cook Time
1H
Prep Time
PT30M
Yield
Makes 12
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