Monday, September 3, 2012

Raspberry Cupcakes




EASY
BREAKFAST LUNCHBOX SNACK
MAKES  12
COOK TIME 20 MINS
CAN BE FROZEN








This simple recipe was kindly given to me by my sister in England. My sister is not the best of cooks, she will tell you that herself, but she makes amazing raspberry cupcakes. They always rise and she even pipes different coloured frosting on top too. I keep mine simple they never rise as well as my sisters but they never last long in our house! My daughter loves to help put the raspberry's in the centre whilst eating lots! I love to buy fresh Rasberry´s but  if you cannot find any in season then frozen berries work just as well.  I always have in my freezer a bag of Frozen Berries (La Sirena) which are great to use for smoothies or crumbles. These are so quick and easy to make, when cooked the raspberry is like gooey jam in the centre (but a lot healthier) and so much more interesting than a plain magdalena. Try them and let me know what you think?


Ingredients
  • 150g butter
  • 150g sugar  ( I sometimes use a mixture of white and brown sugar)
  • 3 Eggs (free range)
  • 150g flour
  • 2 tsp baking powder
  • Rasberrys 
Method Cream together with a wooden spoon the butter and sugar until the colour changes from yellow to white. The mixture should be soft and fluffy. Break the eggs, one at a time into the mixture with 1tbsp of flour - beat thoroughly. Continue until all the eggs are added. Fold in the remaining flour with the baking powder (sieve the flour) Cook for 20 mins 190 C


Frozen berries.


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6 comments:

  1. TamaraSeptember 29, 2012 at 10:59 AM

    In Spain, I notice many people cringe at the thought of using butter in cakes. They seem to think we are very unhealthy in the butter usage aspect!(hubby won't even let me put butter on toast for kids -only olive oil).
    I now make a good sponge recipe (from a neighbour) which uses olive oil (suave)and produces a light and tasty sponge. From this base, I add things to make lemon cake, coconut cake or whatever. The first time i did it with virgin olive oil and tasted horrible as too strong for cakes.

    3 cups of flour
    2 cups of sugar
    1 cup of olive oil (suave)
    3 eggs
    1 natural yogurt o cup of milk
    2 tsp of baking powder.

    Unlike English sponge recipies, here you start by whisking egg whites together for a few minutes until very thick, frothy and white, then add yokes and all other ingredients and mix/beat together. If you have cups lined up, takes a few minutes to make! Bake in oven until risen and clean skewer/knife come out (about 30 minutes at 170 degrees. I was surprised at results and have been converted from my long-loved Grandma`s sponge recipe.

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    Replies
    1. UnknownSeptember 29, 2012 at 7:30 PM

      Your right olive oil is not good in cakes and shouldn´t be used. ¨girasol¨sunflower oil is perfect...I use it in my much loved Carrot cakes.

      Thanks for the recipe and the input. X

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  2. PaquiOctober 18, 2012 at 3:15 PM

    Bon dia!
    Jo també faig les magdalenes amb la recepta de la meva mare i no em pugen tant però la propera vegada les faré com les teves. Ja t'explicaré. Tu no li poses una mica de gasificant?
    Pensant amb farcir-les com fas tu vaig comprar el que pensava que eren gerds però eren nabius assecats(arándanos) i també queden molt bones! Gràcies per la recepta.

    Per cert, en referència a la recepta de la Tamara, aquesta és la recepta del pastís de iogurt no de pa de pessic. La recepta del pa de pessic porta com a ingredients:

    125gr sucre
    100gr farina (50gr blat,50gr maicena o blat de moro)
    4 ous

    Tal i com dius, primer muntar les clares i reservar, desprès batre rovells i sucre fins que quedi blanquinós, afegir la farina tamitzada i per últim les clares muntades barrejant de mica en mica per què no baixin. 200ºC, 20 min. Queda boníssim! Ja veiueu que no porta ni oli ni llevat!

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    Replies
    1. UnknownOctober 21, 2012 at 7:55 PM

      He utilitzat només una maduixa o un gerd fresc al centre de la magdalena que després en la cocció es desfarà i quedarà suau i boníssima. Si no pots trobar aquestes fruites fresques es poden utilitzar congelades com el fruits del bosc de la La Sirena que també les podrem utilitzar per fer batuts o salses.
      Gràcies per la recepta.





      Delete
  3. CristinaFebruary 28, 2013 at 12:14 PM

    Hi Faye,
    Last week I made the cupcakes and may say they taste better with butter. I used the frozen berries from la Sirena but the currants don't taste so good. They had a sour taste. Anyway, I saw frozen raspberries and strawberries bags in Lidl. Next time I'll buy one and let you know how they taste.
    Bye

    ReplyDelete
  4. UnknownMarch 1, 2013 at 9:44 AM

    Hi Cristina,
    Thanks for your comments. Yes, I agree fresh rasberries are soo much better but can be difficult to find or pricey when out of season. The frozen blackberries or rassberries are ok in these cakes but the little currants are not good!! Good point. Let me know how your cakes turn out with the lidl frozen berries and remember to freeze some cakes.....they are really handy for lunchbox snacks.
    Take care
    Faye

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