Sunday, 9 October 2011

Raspberries & Cream Cupcakes

I love decorating cakes but when it comes to eating, I'm not a big frosting fan . Most frostings, especially buttercream varieties are just too sweet for my taste, though I love piping with buttercream. However, I absolutely loved this light and fluffy whipped cream frosting with raspberry jam. The jam made it easier to pipe with the frosting. I did add some piping gel for stabilizing the whipped cream. However, I think even without the piping gel it would have been good enough for piping some simple swirls .

Vanilla cupcakes with raspberry whipped cream frosting

For the vanilla cupcakes (Recipe adapted from Glorious Treats )

1 1/4 cups sifted cake flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda

2 eggs (at room temperature)
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup vegetable/canola oil (I used canola)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside.

* In a bowl , add eggs and beat 10-20 seconds. Add sugar and continue to beat on medium speed for about 30 seconds. Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrape down the side of the bowl. The batter will be thin.

*  Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.

* Bake cupcakes in pre-heated oven for 12-14 minutes.

* Cool the cupcakes in pan for about 5 minutes, then remove them from pan  and finish cooling on a wire rack.
I got 14 cupcakes from this recipe.

For the Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream (35-40% butterfat)
1/2 teaspoon pure vanilla extract
1 - 2 tablespoons granulated white sugar/icing sugar
1/3 cup seedless raspberry jam
2 tablespoons piping gel
Pink food color

Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the chilled whipping cream,vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam, piping gel and food color and beat just until stiff peaks form. I used Wilton tip 1M for making the swirls and garnished each cupcake with a raspberry.

Vanilla cupcakes with raspberry whippd cream

Vanilla cupcakes with raspberry whipped cream

This recipe was one of the winners of Food of the Month - Desserts Contest

This has been sent to 4th Annual Power Of Pink Challenge


  1. they look extremely delicious and like a wonderful treat, love your swirl

  2. lovely looking cup cakes....

  3. Walaykumasalaam Sadaf! Thx for stopping by my blog...your cupcakes looks so good. I really want to learn more about decorating cupcakes and cakes but with 2 little boys I can't seem to find the time. I love how you specify which tip to use for piping. I feel lost which tip to use! Thx for the follow and I am now following you...look forward to trying some of you recipe :)

  4. delicious looking cupcakes looks wonderful

  5. Nice blog!!

  6. Beautiful cupcakes.....perfect icing. Glad to have found your space. Visit me at

  7. I love that pretty pink cupcakes, gorgeous.

  8. what a lovely soft pink color - the cupcake look DIVINE :)

    First time here and love it - following
    Do check out my blog when you have a moment -have some wonderful giveaways happening now

    Here is the link


  9. These cupcakes look delicious! Thanks so much for participating.

  10. Hey Sadaf!

    Nice to see another cake decoration maniac in blogosphere. I love the frosting on these cuppies. They're perfect. Thanks for dropping by my space.
    Stay connected.



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