Raspberry Cupcakes with Condensed Milk Frosting
I thought it would be fun to combine some fresh raspberries with delicious frosted cupcakes, and I’m really pleased with the way they’ve turned out. They’re a little more time consuming to make but the lovely surprise of the tangy filling is well worth the effort. Since the buttery condensed milk frosting is very rich, these are definitely for enjoying as treats only.
With my best wishes as always!
For the raspberry sauce:
- 1 punnet (225g) fresh raspberries
- 1 dsp (10ml) castor sugar
- 1 dsp cornflour
For the cupcakes:
- 1 packet Jane Asher Victoria Sponge mix (available in-store)
For the frosting:
- 150g butter, softened
- 275g (200ml) condensed milk
- 2 tsps (10ml) vanilla extract
You will need
- 12 cupcake cases (available in-store)
- Bun tray (available in-store)
- First make the sauce and keep back 12 raspberries for decoration. Purée the remaining raspberries in a processor or with an electric wand (or smash them with a potato masher). Pass them through a sieve (to remove the seeds) into a small saucepan. Stir in the sugar and cornflour and bring to the boil, stirring, until thickened. Allow to cool completely.
- Preheat the oven to 190°C (170°C fan, 375°F, gas mark 5).
- Make up the sponge mix as directed on the packet and pour into the cupcake cases. Bake for 12-15 minutes or until well risen and golden. Allow to cool completely on a rack.
- Remove a cylindrical piece of cake from the centre of each cupcake, stopping just before you touch the bottom (I used an apple corer and then enlarged the holes slightly with a knife).
- Put most of the raspberry sauce into a small, disposable piping bag, keeping back a couple of spoonfuls for decoration, and snip the end off the bag.
- Fill the hollow centres of each cupcake with sauce.
- To make the frosting: in an electric mixer or by hand, beat the butter until light and fluffy, then beat in the condensed milk. Keep beating until thick. Put into a large piping bag with a large star nozzle attached.
- Pipe large swirls of the frosting onto the cupcakes. Put the remaining raspberry sauce into a small piping bag, snip a tiny piece off the end and pipe the sauce onto the frosting, following the lines of the swirls. Top each cake with a raspberry.