Pretty in Pink….and white…I have an issue with cupcakes….well, not with eating them of course, but rather with taking pics of them. And so it was that I put a shout out on Facebook for suggestions…shooting suggestions if you will, on cupcakery!! What do you know?? There are experts out there, most of whom will give you their honest opinion for a cupcake….and one who came and actually took pics and gave me a very quick lesson on the finer points of my own camera, for the princely sum of two cupcakes! Fantastic….(thanks Mark) so now…who took which pic??? That is the question. I took pics as well, so if you can tell whose is whose, I will send you a cupcake. (Actually, I will not, but you can have this perfectly good cupcake recipe and make a whole dozen for yourself!)
Happy Mothers (and might I add Grandmother’s) Day….to you all!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 100 g butter
- 150 g brown sugar
- 1 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 45 g maple syrup
- 2 eggs
- Pinch Pink Salt Flakes Pink salt flakes BUY
- 170 g flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 150 g raspberries
- 1 lime, juice
- 400 g fine icing sugar
- 50 g butter
- As much Raspberry Puree as needed to reach colour you are happy with!
Preheat oven to 180ºC and line 12 hole muffin tin with silicone cupcake liners.
Place butter into saucepan and cook until it becomes buerre noisette on Induction 10, stirring constantly. Pour into TM bowl and add sugar, vanilla and maple syrup. Blend 5 sec/speed 5. Scrape down and allow to cool slightly.
Add eggs and blend 10 sec/speed 6. Add remaining ingredients and fold 12 sec/Interval. Scrape down sides of bowl to incorporate last little bits of flour. Divide equally in prepared tin. Bake 20-25 minutes or until springing back when touched with a finger. Cool completely.
Optionally, cut out the centre piece of each cake and fill with 1 tsp raspberry jam and place the piece of cake you removed back into place before continuing with frosting.
Place berries and juice into TM bowl and cook 6 min/100ºC/speed 2. Strain through fine sieve and cool completely before using.
Place sugar and butter into TM bowl and blend 6 sec/speed 6.
Whip 30 sec/speed 4/butterfly.
Remove butterfly and add raspberry puree a little at a time blending 3-4 sec/speed 6 between additions until you have the desired colour.
Remove frosting from bowl and place in fridge for an hour or so before piping onto cupcakes