Fancy a refreshing cupcake which feels healthy? Raspberry cupcakes are just the thing….
For these cupcakes I used 250g of raspberries – 125g in the sponge (these were whizzed up and then put through a sieve), 12 whole raspberries for the decoration and the rest for the compote. I made the compote by gently warming the raspberries in a pan until soft and them adding sugar (until sweet enough for your taste) and finally leave to cool. I then cut a small amount of sponge out of the top of each cupcake and spooned in about a teaspoon of compote.
I’ve use vanilla buttercream here, but intend on using white chocolate next time around (making them less healthy, more naughty) 🙂
Delicious and great for spring/summer tea parties!
Next up, an order for my lovely friend Leila for her 30th birthday party…