Raspberry Cupcakes

Raspberry Cupcakes

Raspberry Cupcakes 

Something of an indulgence, these are a break from the tradition of regular vanilla cupcakes.  They have a light springy texure and the berries give a great zing of flavour.  My preference is to top them with raspberry buttercream frosting, finished with chocolate butterflies or other embelishments.
Of course you can substitute whatever berries are in season near you – stronger flavours are better!

Raspberry Cupcakes300 grams fresh very ripe raspberries (or good frozen ones)
¾  cup caster sugar
2 eggs, lightly beaten
2 cups self raising flour
¾  cup buttermilk, yoghurt or milk
125 grams butter, melted
1 teaspoon vanilla extract

Preheat oven to 180°C

In a small saucepan heat the berries with the half the sugar until the berries have completely broken down - optional extra add a spritz of lemon juice to cut through the sweetness if the berries are particularly ripe. 

Pass the berry mix through a sieve to remove the seeds and leave to cool.
In a large mixing bowl combine the flour with the caster sugar.  Make a well in the centre and add the melted butter, buttermilk, vanilla, eggs and cooled berry mix. 

If desired, add a boost of colour with a dash of natural vegetable colouring, the ones pictured have no added colour - this is the colour of the raspberry puree. 

Combine gently into the consistency of thick cream - do not allow to become too thick or the cakes will be heavy.
Decant into a little cake tin lined with patty pans.
Bake for 20 - 25 mins in a moderately hot oven.

Allow the cooked cakes to sit in the baking tray for a couple of minutes before removing to cool on a wire rack.    
Allow to cool completely before decorating - elaborately or otherwise.