Name: Fresh raspberry velvet cupcakes
Yield: 48
Ingredients: 150g unsalted butter, room; temperature, cubed; ¾ cup caster sugar; 1 tsp vanilla extract; 2 eggs; 1½ cups plain flour; 1 tsp baking powder; 2 tbsp cocoa; 1 tsp white vinegar; ½ tsp bicarbonate of soda; 200ml fresh raspberry puree, strained (see note); ½ cup buttermilk; 3 tsp red food colouring; Cream cheese frosting; 125g cream cheese, cubed; 100g unsalted butter, cubed; 2 cups pure icing sugar, sifted

Ingredients

150g unsalted butter, room

temperature, cubed

¾ cup caster sugar

1 tsp vanilla extract

2 eggs

1½ cups plain flour

1 tsp baking powder

2 tbsp cocoa

1 tsp white vinegar

½ tsp bicarbonate of soda

200ml fresh raspberry puree, strained (see note)

½ cup buttermilk

3 tsp red food colouring

Cream cheese frosting

125g cream cheese, cubed

100g unsalted butter, cubed

2 cups pure icing sugar, sifted

Method

1.

Preheat oven to 180°C. Line 2 x 24 hole mini muffin tins with paper cases. Beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating between additions. Transfer mixture to a larger bowl.

2.

Sift flour, baking powder and cocoa together. Combine vinegar and bicarb until foamy and stir into puree. Add half the sifted flour mixture to cake batter with half of the puree mixture and half of the buttermilk. Fold in until combined.

3.

Add remaining flour mixture, puree mixture, buttermilk and colouring and fold in until combined and smooth. Spoon into cupcake cases. Bake for 15 minutes or until firm to touch. Stand in tin for 10 minutes. Transfer to a wire rack to cool.

4.

To make frosting; beat cheese and butter until pale and creamy. Add icing sugar 2 tbsp at a time until all is incorporated and smooth. Fill a piping bag and pipe frosting on top – we used a disposable piping bag and petal nozzle by Multix, available from supermarkets.

Note: To make raspberry puree, process 300g thawed frozen raspberries in a food processor. Pour through a sieve into a
bowl and stir to remove pips.

Stylist Imogene Abady

With a career of almost 25 years working on Belle, Vogue Living, Elle Cuisine and Vogue Entertaining + Travel, Imogene as former Creative + Food Director of Home Beautiful, she embraced all of her passions: interior design, lifestyle, entertaining and decorating. A tree change sees Imogene now in the Southern Highlands of NSW with her family.

Instagram

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.