raspberry cupcakes

A few months ago I picked up the "Cupcakes from the Primrose Bakery" recipe book from Anthropologie and since then I've tried about a dozen of the recipes. My absolute favourite (so far!) is the Raspberry cupcake with White Chocolate icing. It's not as difficult as it looks but make sure you use the self-rising flour and not only the all-purpose flour, it makes a huge difference!


Preheat oven to 350 degrees and line 12-cup muffin pan with cupcake liners.

Cupcake Ingredients:
8 Tablespoons unsalted butter (room temp)
3/4 cup plus 2 Tablespoons granulated sugar
2 Large eggs
3/4 cup plus 2 Tablespoons self-rising flour
3/4 cup plus 1 Tablespoon all-purpose flour
1/2 cup 2% milk (room temp)
1 Teaspoon vanilla extract
3 Tablespoons seedless raspberry jam

Icing Ingredients:
2 Tablespoons unsalted butter
1/4 cup 2% milk
1 Teaspoon pure vanilla extract
4 1/4 cup icing sugar
3 1/2 oz white chocolate
3 Tablespoons heavy cream
Fresh raspberries

Cupcake Directions:
In a large mixing bowl cream the butter and sugar until pale and smooth, which should take about 3-5 minutes using an electric beater. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the two flours together into a separate bowl. Mix the milk and vanilla extract together. Add 1/3 of the flours to the creamed mixture and beat well. Pour in 1/3 of the milk and beat again. Repeat these steps until all the flour and milk have been added.

Gently fold in the raspberry jam until most of it is combined. The idea is to have some jam streaks running through the mixture, rather than an evenly coloured batter. Carefully spoon the batter into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown.

Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool. Once they have cooled, cut a small hole in the center of each cupcake using a sharp knife or teaspoon and carefully place a teaspoon of jam inside.

Icing Directions:
In a large mixing bowl beat the butter, milk, vanilla extract and half the icing sugar until smooth. This can take several minutes using an electric mixer. Gradually add the remaining icing sugar (I usually only use about 3 1/4 cups).

Melt chocolate and alternatively stir in cooled chocolate and heavy cream. It is best to frost immediately so the icing does not harden. Complete the look by plopping a full raspberry on top!