Mini Raspberry Cupcakes with Meringue Frosting

Image
Just a cute wee recipe from a few years ago. These adorable bites are simply a raspberry cupcake with 7-minute-esque frosting. The raspberry flavour comes from raspberry jam, which was the only thing on hand during winter (not even frozen berries, the price of those babies sky-rocketed…..!) but I am sure you could easily use any other jam or curd as long as it is smooth and seedless. This recipe easily translates into large cupcakes but I would double the recipe for 12, a full batch!
Enjoy tutti 🙂

Mini Raspberry Cupcakes with Meringue Frosting

75 g butter
¼ cup sugar
2 Tbsp oil
2 Tbsp seedless raspberry jam
1 ¼ cup flour
2 tsp baking powder
3 Tbsp milk

To Frost:
1 egg white
¼ tsp cream of tartar
1 Tbsp seedless raspberry jam
¼ cup sugar
1 tsp water

Instructions:

Preheat the oven to 180°C and line 6 hole regular cupcake tin and a 6 hole mini cupcake tin.

Beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the jam and oil. Sift together the flour and baking powder. Gradually add to the butter mixture. Mix in the milk. Spoon into the cupcake cases and bake for 10 minutes, for the mini ones and 15 minutes, for the regular ones, or until a skewer inserted into the middle comes out clean. Remove from the oven and cool on a wire wrack.

Lightly mix the egg white, cream of tartar, jam and sugar together in a small glass or ceramic bowl. Place the bowl over a saucepan of simmering water. Whisk until the egg mix is white. Then add the water and continue to beat until the frosting reaches stiff peaks. Ice the cupcakes. Leave for the icing to set, then store in an airtight container.

Makes 24 mini cupcakes
Image

Advertisements

Write something if you like!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s