Raspberry Ripple Almond Cupcakes. Just look at these beauties. Moist almond cupcakes, with a swirl of raspberry ripple buttercream on top. These may be my favourite cupcakes ever. I love them.
Could you resist one
or two of these delicious cupcakes?
I couldn’t! As soon as these photographs had been taken I ate two of these. I just didn’t want the flavour sensation to stop after the first one!
Instead of giving roses for Valentine’s Day, why not bake up a batch of these delicious cupcakes? There are certain advantages; they can be shared, they are less of a dramatic statement than red roses – therefore more inclusive to groups of people that you love. Unfortunately though, I can pretty much guarantee these Raspberry Ripple Almond Cupcakes won’t last as long as flowers!!
Valentine’ Day is about love, whether that be your significant other, your family, your girl or guy friends. Show some love this Valentine’s Day, especially to those who may feel unloved.
You may have seen there are a few raspberry and almond recipes on this site. Such as this Raspberry Almond Cream Cake. That’s because they go soooo well together. As much as I love creating new recipes and flavour combinations, there are a few classics that I could never mess with.
These Raspberry Ripple Almond Cupcakes bring these two classic flavours harmoniously together. Your taste buds will sing as you bite into one of these beautiful creations.
Recipe: Makes 18 Raspberry Ripple Almond Cupcakes
175g/6oz Plain White Flour
175g/6oz Unsalted Butter – soft
175g/6oz Caster Sugar
1tsp Vanilla Extract
1/2tsp Almond Extract
For the buttercream
250g Raspberry Ripple flavour icing sugar – available from Sugar and Crumbs
125g/5oz Unsalted Butter – very soft
2-3tbsp Boiling Water
Pink Gel Food Colouring
Method: Preheat the oven to 165C/150C fan.
- Line a cupcake tin with the prettiest wrappers you can find.
- In a bowl whisk together the butter and sugar until light and get and creamy.
- Add in the eggs, milk, almond extract, salt and sifted flour and baking powder.
- Whisk on a low speed until all the ingredients are just combined, stopping halfway through to scrape down the bowl.
- Add 1 dessert spoonful of cake batter to each cupcake case.
- Bake the cupcakes in the centre of the oven for about 20 minutes.
- The cupcakes are baked when they are golden brown and spring back when lightly pressed.
- Decant the cupcakes onto a cooling rack.
- Leave to cool completely.
To make the buttercream frosting:
- Sift the icing sugar into a large bowl.
- Add the softened butter and 2tbsp of boiling water.
- Whisk until light, fluffy and creamy, adding up to 1 extra tablespoon of boiling water to obtain the desired consistency.
- Fit a large piping bag (I use disposable ones for coloured icing) with a large, open star piping nozzle.
- Fold the bag back on itself, opening up the inside.
- Using a small brush, paint two lines of food colouring gel, in a line, from the tip, to approximately half way up the bag.
- The second line should be opposite the first.
- Place the bag in a stable container, I use a large jug.
- Fill the piping bag with the buttercream.
- When the cupcakes are cooled, they are ready to be iced.
- Holding a cupcake with one hand and starting 1/3 down from the edge, pipe a letter e, keeping the pressure constant. As you get to the end of the e continue piping around the cupcake in one complete circle.
These Raspberry Ripple Almond Cupcakes were my first attempt at piping buttercream roses and I’m really proud of how they turned out.
Obviously practice makes perfect and if you are unsure of how to pipe these look on Pinterest or YouTube, there are plenty of short tutorials showing you what to do.
In fact out of the vast array of piping tips available, if you want a professional, bakery style finish to your cupcake Wilton’s Large Stae 1M is a great nozzle to start with.
With the cupcake above, keeping steady pressure on the piping bag, I started in the centre of the cake and piped in circles, building layers to create the classic cupcake swirl.
It is worth making up a bag of plain icing and practicing different methods, so that you feel confident icing your cupcakes.
These Raspberry Ripple Almond Cupcakes are utterly delicious and the icing is very light. I enjoy using the natural flavoured icing sugars from Sugar and Crumbs however, you can easily use plain icing sugar and add a few drops of natural flavour extract.
Do you celebrate Valentine’s Day? If so, do you keep the celebrations between you and your partner, or spread the love further afield?
However you spend February 14th, I hope you know that you are loved (see Important Stuff).
If you enjoyed these Raspberry Ripple Almond Cupcakes you are sure to love these:
Don’t forget I’m over on Twitter @sammiefeasting if you need any advice, or leave your question in the comments box and I’ll answer as soon as I can.
Have fun baking and making your very own creations!