Ingredients
Cupcakes
160g Quince Paste
40ml Verjuice hot
125g unsalted butter softened
150g caster sugar
180g eggs room temperature
1 tspn vanilla paste
130g sour cream at room temperature
120ml buttermilk at room temperature
140g plain flour
2 tspn baking powder
Icing
120g unsalted butter
1 1 cup icing sugar
3 tbspn raspberry pulp (blended from frozen berries), strained
16 whole raspberries for garnish
Cupcakes
160g Quince Paste
40ml Verjuice hot
125g unsalted butter softened
150g caster sugar
180g eggs room temperature
1 tspn vanilla paste
130g sour cream at room temperature
120ml buttermilk at room temperature
140g plain flour
2 tspn baking powder
Icing
120g unsalted butter
1 1 cup icing sugar
3 tbspn raspberry pulp (blended from frozen berries), strained
16 whole raspberries for garnish
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Methods
1
Preheat a fan forced oven to 180C.
2
Cut the paste into cubes and add to a small saucepan with the tablespoon of Verjuice. Warm together over a gentle heat until melted, then whisk to combine and set aside to cool slightly.
3
Place the butter and sugar into a mixing bowl and using a hand beater, beat until pale in colour and the sugar has almost dissolved. Add the eggs, one at time, followed by the vanilla, sour cream and buttermilk. Beat until well combined.
4
Sift the flour and baking powder into the butter mixture and gently fold through.
5
Line a muffin pan with 16 cupcake cases and spray with cooking oil spray. Place a teaspoon of the mixture into the base of each one, followed by half a teaspoon of the paste mixture, and then fill with another heaped teaspoon of batter.
6
Place muffin tray/s into the preheated oven and bake for 20 – 25 minutes. Remove from the oven and place onto a rack to cool completely.
7
To make the icing, beat the butter and icing sugar together with an electric beater until well combined, then add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy. Refrigerate until necessary.
8
Ensure the cupcakes are completely cool before icing. Top with the whole raspberries to decorate. Serve.
1
Preheat a fan forced oven to 180C.
2
Cut the paste into cubes and add to a small saucepan with the tablespoon of Verjuice. Warm together over a gentle heat until melted, then whisk to combine and set aside to cool slightly.
3
Place the butter and sugar into a mixing bowl and using a hand beater, beat until pale in colour and the sugar has almost dissolved. Add the eggs, one at time, followed by the vanilla, sour cream and buttermilk. Beat until well combined.
4
Sift the flour and baking powder into the butter mixture and gently fold through.
5
Line a muffin pan with 16 cupcake cases and spray with cooking oil spray. Place a teaspoon of the mixture into the base of each one, followed by half a teaspoon of the paste mixture, and then fill with another heaped teaspoon of batter.
6
Place muffin tray/s into the preheated oven and bake for 20 – 25 minutes. Remove from the oven and place onto a rack to cool completely.
7
To make the icing, beat the butter and icing sugar together with an electric beater until well combined, then add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy. Refrigerate until necessary.
8
Ensure the cupcakes are completely cool before icing. Top with the whole raspberries to decorate. Serve.
