Vanilla Cupcakes with Raspberry Filling

    1 hour 25 minutes

    I make this recipe to sell at the local markets, the vanilla cupcake is moist and the raspberry filling is sweet and delicious. The creamy and delicious icing and cute chocolate butterfly adds a girly touch. Recipe make 24 but can easily be halved to make 12.


    Queensland, Australia
    4 people made this

    Makes: 24 cupcakes

    • 400g caster sugar
    • 390g plain flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 170g unsalted butter
    • 1 1/4 cups milk
    • 2 teaspoons vanilla extract
    • 4 large eggs
    • 1/2 cup your favourite raspberry jam or preserve
    • 250g unsalted butter
    • 4 cups soft icing sugar
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 4 tablespoons milk
    • 300g dark chocolate
    • sprinkles

    Preparation:1hour  ›  Cook:25min  ›  Ready in:1hour25min 

    1. Preheat the oven to 180 degrees C fan forced. Line two muffin tins with 24 papers.
    2. In a large mixing bowl, whisk together the sugar, flour, baking powder and salt.
    3. Add the 170g butter and beat with an electric mixer at low speed until the mixture looks sandy.
    4. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds. Scrape the bottom and sides of the mixing bowl, then increase the speed to medium and beat for 30 seconds.
    5. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Scrape down the sides of the bowl. Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
    6. Spread the mixture evenly between the prepared muffin tins.
    7. Bake for 23-25 minutes until golden. Use a skewer to test when cooked. When ready turn out onto a cooling rack.
    8. When fully cooled use a cake corer to remove the centre of the cupcake. Pipe a small amount of the raspberry jam into each cupcake.
    9. To make icing, beat 250g butter for a few minutes with a mixer on low speed until soft. Add icing sugar until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt and 2 tablespoons of milk/cream and beat for 3 minutes. Ice the completely cooled cupcakes.
    10. To make a chocolate butterfly:

    11. Make a stand out of cardboard and baking paper that will hold the butterfly wings at an angle while the chocolate dries.
    12. Melt dark chocolate using a heatproof bowl over a small pot of water or in the microwave. Once melted put into a piping bag with a small round tip (I use Ateco #3). Make sure as you put the chocolate into the piping bag you put your finger over the end of the tip.
    13. On a flat tray covered in baking paper pipe the butterfly wings in halves. Make at least 42 wings (24 butterflies). It is a good idea to make some extra in case of breakage. The leftover chocolate will be used so it is best to remove it from the piping bag and put back into its original bowl on the stove or in the microwave.
    14. Put the tray of chocolate wings into the fridge to set the chocolate for around 7-10 minutes or until hard enough to crack.
    15. Remelt the dark chocolate that is left over, refill piping bag with small round tip. Using the cardboard stand, pipe a line for the butterflies bodies along the crease of the stand. Quickly put the butterfly wings into the melted chocolate and leave to set. Once set remove the chocolate from the stand and set aside. Repeat with left over butterflies until completed.
    16. To complete, place the butterfly on the icing and top with sprinkles.

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