AT A GLANCE
When raspberries are in season, use fresh, but for the rest of the year frozen raspberries work just fine.
|01||Preheat oven to 180C. Triple-sift flour and baking powder into a bowl and set aside.|
|02||Whisk eggs and sugars in an electric mixer until very pale and tripled in volume(5-8 minutes). Sift over flour mixture and fold in with a large metal spoon, then fold in melted butter. Divide mixture among 12 x 80ml-capacity muffin tins lined with paper patty cases, filling to 5mm below rims (do not overfill; there may be a little mixture left over), and bake until risen and pale golden (15-20 minutes). Cool in tins for 5 minutes, then cool on a wire rack. Use a 3.5cm-diameter cutter to cut a circle part-way through the centre of each cake to about 1cm deep and remove cake round with a sharp knife. Halve each round and set aside.|
|03||Meanwhile, for raspberry cream, combine raspberries, sugar, lemon juice and liqueur in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil, cook until jam-like (6-8 minutes), remove from heat and cool completely. Whisk crème fraîche, cream and icing sugar until soft peaks form, then fold in raspberry mixture to form a ripple effect. Transfer to a piping bag (no nozzle) and store in refrigerator until required.|
|04||To serve, pipe raspberry crème fraîche into holes in cakes. Top with reserved halved cake circles, dust with icing sugar and serve immediately. Cakes are best eaten on day of making.|
Tips for cupcakes
* Bring all ingredients to room temperature before you start for ease of incorporation. That goes for butter, eggs, milk and other wet ingredients.
* Prepare your moulds by lining with cupcake papers or buttering and flouring before you start.
* Make sure your butter is soft but not melting. Coarsely chop it while it's cold and place in mixing bowl minutes before you start.
* Scrape down sides of your mixing bowl regularly to prevent lumps in the batter.
* Add eggs one at a time and beat well after each addition. If the mixture shows signs of splitting (it'll look grainy), add a tablespoon or two of flour to the mixture and stir to combine before you go any further. A split mixture will result in tough cakes.
* Beat butter and sugar, and eggs, in an electric mixer, but stir in dry ingredients and milk by hand to avoid overworking the mixture.
* Fill moulds to 5mm below tops, unless otherwise specified.
* Bake cakes in centre of oven and turn halfway through cooking time to ensure even baking (except for sponge cakes, where an even oven temperature must be maintained).
* Remove cupcakes baked in paper cases from the moulds and place on a wire rack to cool, to avoid sweating.
* Be patient and let cakes cool before icing or filling.