Triple raspberry dessert treat (Print Version)
# Ingredients:
→ For the Raspberry Coulis
01 -
24 oz Raspberries (700g), fresh or frozen
02 -
⅔ cup White Sugar
→ For the Raspberry Cupcakes
03 -
½ cup Butter (113g)
04 -
1 cup White Sugar (200g)
05 -
1 Egg
06 -
1 ½ cups All-purpose Flour (190g)
07 -
½ cup Raspberry Coulis (120g, as prepared above)
08 -
⅓ cup Milk (80g)
09 -
1 teaspoon Baking Powder
10 -
½ teaspoon Baking Soda
11 -
½ teaspoon Salt
12 -
1 teaspoon Vanilla Extract
→ For the Raspberry Buttercream
13 -
1 cup Butter (227g)
14 -
1 can Condensed Milk (400g)
15 -
½ cup Raspberry Coulis (120g, as prepared above)
16 -
12 Fresh Raspberries to decorate
# Instructions:
01 -
In a tall saucepan, combine the raspberries and sugar. Heat over medium heat until the berries soften and the mixture comes to a boil. Let it simmer until thick bubbles form on the surface, indicating it's reduced properly.
02 -
Transfer the hot raspberry mixture to a blender or food processor and blend until smooth. Pour this puree through a fine-mesh sieve to remove the seeds, pressing down with a spoon to extract all the liquid. Let it cool completely before using - it should have a ketchup-like consistency.
03 -
Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
04 -
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and mix until well incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 -
Add half of the flour mixture to the butter mixture and stir until combined. Then add the milk, vanilla extract, and ½ cup of the cooled raspberry coulis. Mix thoroughly before adding the remaining flour mixture. The batter should be a beautiful pink color.
06 -
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 17 minutes, or until the tops spring back when lightly pressed. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
07 -
Once the cupcakes are completely cool, use a cupcake corer or small spoon to remove a small portion from the center of each cupcake. Fill each hole with 1 teaspoon of the raspberry coulis.
08 -
In a stand mixer with the whisk attachment, beat the room-temperature butter on high speed for 5 minutes until pale and fluffy, scraping down the sides of the bowl occasionally. Gradually add the condensed milk, mixing well after each addition.
09 -
Add ½ cup of the raspberry coulis to the buttercream and whip until fully incorporated. Continue to whip for another minute to thicken the frosting. It should be glossy and firm enough to pipe.
10 -
Transfer the buttercream to a piping bag fitted with your desired tip. Pipe the frosting onto each filled cupcake and top each one with a fresh raspberry for decoration.
# Notes:
01 -
The raspberry coulis can be made up to 3 days ahead and stored in the refrigerator.
02 -
For the Russian buttercream, butter temperature is crucial - it should be cool room temperature, not too soft or too cold.
03 -
If your buttercream is thin, the butter was likely too warm - refrigerate for 10 minutes then re-whip.