The very gooey brownies are now all eaten and there is no Nutella left in the house - probably a good thing for my calorie intake. The baby is now allowing me sweet treats - it had been only savoury snacks for 4 months. By mixing a few recipes, and what I actually had in my fridge - I came up with this Heart of Raspberry cupcakes recipe.
Not sure there are really cupcakes but it is the nearest to what these little ones taste like. |
I made a smaller version of these by using the same ingredients and measures - but for 12 cupcakes - you get a raspberry sponge cake layer at the bottom of the cupcakes.
To make hearts of raspberry: blend a pack of fresh raspberries and freeze the mixture in a ice cubes tray.
Ingredients for the cupcake mixture (taken from BBC food website)
- 110g/4oz butter, softened at room temperature
- 110g/4oz caster sugar
- 2 free-range eggs lightly beaten
- 1 tsp vanilla extract
- 110g/4oz self-raising flour
- 1-2 tbsp milk
Icing: melted white chocolate with crunchy bits (I suppose you can use whatever you want but I liked the combination of raspberry, vanilla and white chocolate)
How to make these?
1. Preheat the oven to 180C and line a 6-hole muffin tin with paper cases
2. Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
4. Spoon mixture into the paper cases until they are half full
5. Add a frozen heart of raspberry in each case
6. Spoon the rest of mixture on top of the frozen heart of raspberry
7. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
8. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack
9. Add your choice of icing
Let me know whether you try these, I would love to know.
Bon Appétit!
3. Fold in the flour using a large metal spoon, adding a little milk until the mixture is of a dropping consistency.
4. Spoon mixture into the paper cases until they are half full
5. Add a frozen heart of raspberry in each case
6. Spoon the rest of mixture on top of the frozen heart of raspberry
7. Bake in the oven for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
8. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack
9. Add your choice of icing
Let me know whether you try these, I would love to know.
Bon Appétit!
they look yummie!
ReplyDeleteDon't eat too much or your doctor might think you'll get twins LOL
(my doctor did in month 4, I wonder why?)
They sound so yummy, though not a huge fan of raspberries. I do love making cakes though =D
ReplyDeleteSound delish! It's funny, during my pregnancy, I craved lemony stuff, all the time!
ReplyDeleteYUM! And what a gorgeous blog. You should link up to the Small Blog Meet over at Lily's Quilts as I think more people should have the pleasure of discovering you! x
ReplyDelete