it’s currently pouring it down and I felt like I needed something to cheer me up, so I made my favourite cupcake: A vanilla and macadamia nut cupcake with raspberry filling and a raspberry swiss-meringue buttercream. I hope you’ll enjoy it as much as I am right now…
130g Self-Raising Flour
130g Caster Sugar
130g SOFT Butter
1tsp Baking Powder
1tsp Vanilla Extract
50g Macadamia Nuts
220g Raspberries, fresh or frozen
100g Caster Sugar
Pinch of Salt
2 Egg Whites
175g SOFT Butter
Preheat your oven to 170 degree C (150 on a fan oven). Line your cupcake tin with cupcake liners.
In a bowl, cream together the butter and sugar for 4-5 minutes, until its nice and white and fluffy. Sieve in the flour and baking powder, add the vanilla extract and combine well. Then add one egg at a time and mix thoroughly between each one. Chop your macadamia nuts coarsely and add them to the mixture.
Using two spoons or an ice-cream scoop, evenly divide the batter between the 12 cupcake liners.
Bake them for around 18 minutes. I like to check if they are nice and springy on the top before I take them out!
For the raspberry filling add the raspberries, along with a couple of tablespoons of water, to a saucepan and let it simmer on a low heat, stirring every minute to stop it from burning. We want to get rid of most of the moisture so this might take 8-10 minutes. If you think your raspberries are too sour, add a little bit of caster sugar to them. Take them off the heat when there is barely any moisture left in them and let them cool down.
For the swiss-meringue buttercream we put a heatproof bowl over a pot of simmering water. The water should not touch the bottom of the bowl. Combine sugar, pinch of salt and egg whites in your heatproof bowl and bring the mixture to 65 degree C. You’ll have to whisk it constantly, otherwise you’ll end up with scrambled eggs! If you don’t have a kitchen thermometer or probe you can rub a bit of your mixture between your fingers. If you can’t feel any sugar crystals between your fingers, it’s done.
Transfer the swiss-meringue mixture to a stand-mixer (you can use a hand mixer but it’ll take longer) and, using a balloon whisk, whisk it until the meringue is cooled down to room temperature. It’ll get glossy and fluff and stiffen up.
Whip up the butter for the buttercream for 4-5 minutes, until it’s nice and fluffy and light in colour.
When the swiss-meringue is cold, add the butter in 2 stages and mix well in between and then add half of the raspberries and mix well again.
Use an apple corer or the back of a piping tip to core your cupcakes and fill them with the remaining raspberries. Again, using a couple of spoons, blob the buttercream onto your cupcakes.
Finally, you can decorate them with some more fresh raspberries!