Almond & Raspberry Curd Cupcakes

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Almond & Raspberry Curd Cupcakes

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Soft and moist almond flavoured cupcakes filled with a hidden surprise of tangy and sweet raspberry curd, all finished off with a generous swirl of almond buttercream frosting. If Bakewell tart was looking for a make-over, this would be it!

Ingredients

  • For the raspberry curd:
  • 250g/9oz raspberries
  • 100g/3½oz sugar
  • 3 eggs
  • 90g/3oz unsalted butter, cut into cubes
  • For the cupcakes:
  • 190g/6½oz self raising flour, sieved
  • 155g/5½oz plain flour, sieved
  • 1 tsp salt
  • 250ml/9fl oz milk, room temperature
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 225g/8oz unsalted butter, softened
  • 200g/7oz sugar
  • 4 eggs
  • For the frosting:
  • 225g/8oz unsalted butter, softened
  • 500g/17½oz icing sugar, sifted
  • 4 tbsp milk
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ½ tsp salt Red gel or paste colouring
  • To decorate Various pink sprinkles or royal icing flowers

Instructions

  1. To make the curd, mash or purée the raspberries in a food processor. Pass raspberries through a sieve to remove the seeds.
  2. Measure out 125ml/4½fl oz of the strained raspberry juice and pour into a medium sized saucepan. Discard the rest. Add the sugar and eggs and whisk until combined. Cook over medium low heat, stirring constantly, until mixture is “pudding thick”. Remove from heat and pass through a fine mesh sieve to remove any lumps. Add the butter and stir until butter has completely melted and is thoroughly incorporated in the curd.
  3. Pour curd into a bowl and cover with clingfilm. Refrigerate until completely chilled.
  4. To make the cupcakes, preheat the oven to 180°C/350°F/gas 4. Line two muffin tins with cupcake liners, 24 in total. Whisk together the flours and salt in a medium sizes bowl and set aside. In a medium sized jug, whisk together the milk, vanilla and almond extract and set aside.
  5. In a large bowl, beat softened butter until smooth, add sugar and beat until well creamed and pale in colour. Add eggs, one at a time, and beat for 2 minutes before adding the next egg. Make sure to scrap down the bowl after each addition. Add one third of the dry ingredients and mix just until incorporated, then add half of the liquids and mix just until incorporated. Repeat these two steps, then fold in the last of the dry ingredients.
  6. Fill cupcake liners to about 2/3 and bake until a toothpick inserted comes out clean, about 18-20 minutes. Remove from oven and leave to cool for about 10 minutes, then remove from tins and leave cupcakes to cool completely on a wire rack before filling and decorating.
  7. For the icing, beat the butter in a large bowl with an electric mixer until smooth. Add the icing sugar, milk, vanilla and almond extract then beat until well mixed.
  8. To colour the frosting, add a small amount of red gel or paste colouring, equivalent to a drop, and beat until the frosting is even in colour. Add more, a small amount at a time, until your desired shade of pink is reached.
  9. To fill the cupcakes, use an apple corer to remove the centre of each cupcake. Simply twist and push the corer into the centre of the cupcake, almost to the bottom, then when you pull the corer out, the sponge should come right out with the corer. If you don’t have an apple corer, you can use a sharp knife or a small round pastry cutter.
  10. Fill the centre of each cupcake with the cooled raspberry curd, either by spooning it in or by using a piping bag. To finish off the cupcakes, fill a large piping bag fitted with a large piping nozzle of your choice (plain, star or French tip) with the buttercream, then pipe swirls of frosting on to each cupcake. Decorate with sprinkles, flowers, edible glitter, fondant decorations, etc.
  11. Store cupcakes in an airtight container at room temperature. They will last for about 2 days in cool weather. In warmer weather, store cupcakes in an airtight container in the fridge, but leave to sit out at room temperature for about an hour before serving.
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