For Christmas, one of my housemates bought me a mixer after I complained about having to whip up my whoopie pie filling with brute force. And for my birthday a few weeks ago, another housemate bought me a cupcake kit. Complete with 96 different cupcake recipes. I realize these gifts have the duel purpose of benefitting both the recipient and the gift-giver. I get more tools of the trade for my baking habit, and my housemates get the benefit of eating my hobby. Fresh raspberry was the first of the 96 recipes I’ve made. (And no, I won’t be going through all 96 of them. The orange-carrot cupcakes have officially been banned from my kitchen. Who wants to eat orange-carrot cupcakes?!) Not only do they look super-cute, but they are also quite delicious. Light and fluffy, which is not easy when baking with fresh fruit, and the icing is simply whipped double cream, so not too sweet. And did I mention they look super-cute?

The recipe comes from a book simply called Cupcake, which is part of the gift set I received, published by LoveFood. All the measurements are in ounces, but I’ve given you approximate measurements in cups because I’m such a nice person.

What you’ll need: makes 12

9 3/4 oz (of about 1 1/4 cups) fresh raspberries
1 tsp. sunflower oil (or you can substitute vegetable or light olive oil)
2 eggs (tip: allow eggs to warm to room temperature before use)
5 oz (about 1/2 cup) caster sugar
1/2 tsp. vanilla extract
9 3/4 oz plain white flour
3/4 tsp baking soda (bicarbonate of soda for those of you in the UK)

Topping
150 ml (about half a cup) double cream (I used more)
12 raspberries and mint leaves for decoration

What to do:

  • Set your oven to 150C/350F/Gas 4
  • Put 12 paper thingies in a muffin/cupcake baking tray
  • In a bowl, crush the raspberries (not too hard now) with a fork and put them aside
  • Whisk together oil, eggs, sugar, and vanilla
  • Sift in flour and baking soda
  • Fold in raspberries
  • Bake for 30 minutes *WARNING*: Mine were done in 20 minutes, so be sure to keep an eye on them. Take them out when they’re springy to the touch and/or an inserted toothpick comes out cleanly.
  • When cooled, whip double cream until soft peaks form. Spread onto cupcakes, top with raspberries and mint
  • Enjoy!