Raspberry is my decidedly favoritt berries, so sweet and fresh . It is so good in many desserts and cakes in combination with other flavors.
Today I added raspberry jam in the cupcake batter and in the frosting and it turned out, to be some pretty good cupcakes. I was not entirely happy with how the butter cream turned out today. My butter was way to soft when I started mixing.
Had I placed the finished buttercream in the frige for 30 minutes and then whipped some more after it was cooled, it would had been perfect.
…. but what do we learn most form ? …. it’s the mistakes one makes
If this is your first time making cupcakes or if you are not satisfied with the results of your cupcakes, I recommend that you read through the post:
How to – make a cake by creaming the butter!
- 2 stick unsalted butter at room temperature ( 225 gr )
- 2 cups sugar (220 gr )
- 4 eggs large
- 1 teaspoon vanilla
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
( or 420 gr flour + 3 teaspoon baking powder + 3/3 teaspoon salt)
- 1 cup milk (2.4 dl )
- 5 oz (150 gr) raspberry jam sieved free of seeds.
Sift together all the dry ingredients (not sugar) in a bowl, and set aside.
Pour up the milk and mix in the vanilla extract and let the milk come to room temperature.
In your mixing bowl beat together sugar and butter until light and fluffy. It takes 3 – 5 minutes at medium speed.
A couple of times it may be necessary to scrape the butter of the beater using a rubber spatula.
When the butter is soft and creamy, it’s time to add the eggs. Mix on low speed and add one egg at a time and mix well between each addition.
Set machine on low speed. Start by adding 1 /3 of the flour and then quickly add half of the milk. Followed of next 1 /3 flour and the remaining milk. Finally, add rest of flour.
Stop the mixer to scrape the sides and bottom of the bowl with a rubber spatula. The batter looks lumpy and not smooth, but it’s the way it should look at this stage.
Finaly turn mixer on full speed for a few seconds and the batter is ready .
Using a rubber spatula fold in 3.5 oz (100 gr) raspberry jam into the batter.
The rest of the jam you can poure into the center of eash cup before baking, using a teaspoon. … or you can fill the cupcakes as soon as they come out of the oven using a piping bag and a tip.
Cream for 24 cupcakes:
- 2 stick unsalted butter ( 225 gr)
- 1/2 cup milk ( 1.1 dl )
- 2 teaspoons vanilla extract
- 6 – 8 cups confectioners sugar (860 – 1150)
- 3 oz (0.5 dl) raspberry jam sieved free of seeds
In a mixing bowl beat 4 cups confectioners sugar, vanilla extract, butter and all the milk.
Remember that the butter must be room temperature (not to soft) and cut into smaller pieces.
Turn the machine on medium speed beat for 3 – 5 minutes until the cream i is fluffy and smooth.
Then add 1 cup confectioners sugar and mixe well for 2 – 3 minutes before adding one more cup . Continue until you have only have 1 cup confectioners left.
Add litle by litle of the remaining confectioners sugar until you got the concistency you want
Beat the buttercream for 2 more minutes.
Add jam and mix well.
Keep the cream well covered up to 3 days in room temperature or lower, for example in the basement. I do not recommendn storing it in the fridge it becomes too hard.