Raspberry Custard Cupcakes with Chocolate Swiss Buttercream Frosting

 

These raspberry custard cupcakes with chocolate swiss buttercream frosting is decadent, fruit and chocolaty and perfect when the sugar craving kicks in. raspberry custard cupcakes with chocolate swiss buttercream frosting swirl three cupcakes the cupcake confession

Hello lovely people :*

I know it looks like I have abandoned my blog but that is so not true! I also know that it is so wrong to give excuses and reasons but Ramadan had kept me on my toes. There was always something or the other that needed to be done, lots of running around and too much chaos! And if you have been a regular reader here, you’ll know how much I love my peace and quiet! I function better in silence! :D

Ramadan is over and so is Eid and in those few days between my today’s post and Eid, I had LOTS going on! For starters, I bought a new lens!!!!!!!!!!!!!!!!!!!!

I spent months saving all my money and finally got to purchase that one thing that I have been eyeing for as long as I can remember.

raspberry custard cupcakes with chocolate swiss buttercream frosting swirl three cupcakes horizontal the cupcake confession

 

I gifted myself a Canon EF 100mm f/2.8 USM and I am soooooo stunned at the results! It makes me wonder how I used to use my previous lens to begin with. The images are so much sharper and the whole thing just makes my heart sing! I know my photos don’t look as good as I’d hoped they would but I’ve only just started using it and learning how to go about it!!! But whatever, I GOT A NEW LENS!!! Whoever said diamonds are a girl’s BFF certainly never bought themselves a shiny new camera lens! :D

Anyways, moving on…. ;)

I made raspberry custard cupcakes with a chocolate swiss buttercream frosting.

raspberry custard cupcakes with chocolate swiss buttercream frosting swirl top view the cupcake confession

You guys, I made this frosting for the first time ever and I am telling you that this is the only frosting that I will ever make from this point on!

You have to make this frosting at home to understand what I am trying to say. It’s so incredibly fluffy without being greasy. It is surprisingly light and the shape that it holds; I was shocked!

raspberry custard cupcakes with chocolate swiss buttercream frosting swirl cut open the cupcake confession

Everyone knows that Mumbai is one of the most humid places on the planet! I dare you to not sweat even when it is winter time! {Gross, I know, but I had to use sweat as an example! }

I had taken these cupcakes out of the fridge for at least an hour while I was taking my own sweet time trying to get used to the new lens {eeeeeeeeeepppp} and clicking photos and the frosting did not melt AT ALL! It kept its shape throughout! How cool is that! <3.

raspberry custard cupcakes with chocolate swiss buttercream frosting filling the cupcake confession

Most of the credit goes to the fact that it is made from meringue so a stiff meringue will obviously hold well. I’ve explained the process in the recipe section, so you can scroll down OR you could continue reading to know what the cupcake is made of.

Errrm, I know the title says raspeberry custard, but don’t be fooled! I did not ACTUALLY make any custard! I used custard powder in Raspberry flavour!

:D

It just makes the cupcakes so soft, fluffy and pudding like, it is raspberry magic {at least that’s the only way I can ever taste a raspberry}

I could have stopped there, but where’s the fun in that!!!! :D

raspberry custard cupcakes with chocolate swiss buttercream frosting filling top view the cupcake confession

I scooped out the centre of the cupcakes with a sharp knife and filled it with some warmed raspberry jam and then sneakily put the cut tops back! *evil smile*

Okay, I think my work here is done! I came here with the intention of making you salivate and hopefully I’ve done that. So I’m going to stop blabbering and let you read the recipe! :D

raspberry custard cupcakes with chocolate swiss buttercream frosting swirl cut open close up the cupcake confession

Enjoy !

Samina xx

Raspberry Custard Cupcakes with Chocolate Swiss Buttercream Frosting

Yield: Makes 12 medium sized cupcakes

Ingredients

    For the Cupcakes
  1. 125 grams all purpose flour
  2. 1 tsp baking powder
  3. 100 grams salted butter {room temperature}
  4. 100 grams caster sugar
  5. 2 eggs
  6. 1 tsp Vanilla extracts
  7. 2 tbsp Instant Raspberry Custard Powder {I used Blue Bird}
  8. 2 tbsp whole milk
  9. For the Frosting:
  10. 1 egg white {room temperature}
  11. 60 grams caster sugar
  12. 90 grams unsalted butter {room temperature}
  13. 1 heaped tbsp cocoa powder {I use Hershey’s natural unsweetened}
  14. For Assembly:
  15. 12 Cupcakes
  16. Chocolate Swiss Buttercream frosting
  17. 3 heaped tbsp raspberry jam or any flavoured jam of your choice slightly warmed.

Instructions

    For the cupcakes:
  1. Preheat the oven to 170 degrees Celsius.
  2. Sift the all purpose flour and baking powder in a bowl.
  3. In a clean metal bowl, cream together the butter and sugar on a medium speed until pale, light and fluffy.
  4. Add the eggs one at a time beating for about 30 seconds on medium speed between each addition.
  5. Add in the vanilla extract.
  6. Add the Instant raspberry custard powder and mix well for about 2 minutes.
  7. Add the flour and baking powder mix and using your spatula or a metal spoon, fold in the flour into the cake batter, making sure that you are gentle and not knocking the air off.
  8. Pour into your cupcake cases about ½ way through and pop it into the oven and bake for about 20 minutes or until a skewer or a knife poked in the centre of the cake comes out clean.
  9. Leave them to cool, preferably overnight. If you leave it to cool overnight, first let the cakes cool down to room temperature and then pop them into the refrigerator.
  10. When the cupcakes have cooled, take a sharp knife and run along the top making a circular motion and take the top off. Make sure you do not slice too deep into the cupcake.
  11. Warm the jam in the microwave and use a small spoon to fill into the well that has been created. Use the cut off tops and put them back on the cupcake and put the cupcakes back in the refrigerator to chill.
  12. For the frosting:
  13. Use a heavy bottomed vessel and full it with about 1 inch of water and bring to a gentle simmer.
  14. In a larger clean metal bowl, add your sugar and egg white and whisk lightly keeping the bowl over the heavy bottomed vessel making sure that the water does not touch the vessel.
  15. The heat will pasteurize the egg white and you will know that the work is done when rubbing the mix between two of your fingers does not feel gritty.
  16. Take the bowl off the vessel and start whisking with a hand mixer or stand blender at very high speed for about 5 minutes.
  17. The mixture will go opaque and marshmallow-y. When stiff peaks have formed, reduce your speed to slow and add small knobs of your butter one at a time until the previous knob has completely disappeared and mixed well.
  18. Once all your butter has been added, increase the speed to high and whisk for 1 minute.
  19. Add your cocoa powder and whisk again for 3 minutes on very high speed until it all comes together.
  20. Once the frosting is made, use your favourite nozzle and fill the frosting in a piping bag and pipe swirls on the cupcakes.
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59 thoughts on “Raspberry Custard Cupcakes with Chocolate Swiss Buttercream Frosting

    1. thecupcakeconfession Post author

      hahahaha THAAAANK you Cindy!!!!!!! :* OMG you totally should drop more hints ’cause lenses are just the bestttt! :D When is your birthday??? Mine’s coming up too! And I’ve been dropping hints too; I hope my mum realizes I want a waffle maker ’cause I just won’t shut up about it! hahaha!!!!! You will LOOOVEEE the chocolate swiss buttercream; it is incredibly firm and smooth! :)

      Reply
    1. thecupcakeconfession Post author

      Thanks a ton Anne!!!!!!! :) I wasn’t too sure about using the instant custard powder, I thought it’ll make the cupcakes a dense, tough mess, but it worked perfectly! :) Thanks again! :D

      Reply
    1. thecupcakeconfession Post author

      Thankkkk you SOOOO much Gabby!!!! :) The jam filling was a last minute idea and I’m glad I did it, it just adds a fruity tartness to them that works well with the chocolate frosting! I’m SOOOOOO glad you liked it! :*

      Reply
    1. thecupcakeconfession Post author

      Thankkkkk you Zainab!!!!!!! :* I never knew a macro lens would make such a huge amount of difference! Definitely worth every rupee spent! ;) These jams and custard powders are the only ways in which I can know what a raspberry tastes like! :'( So cool that you actually get to taste the real fruit! :D *_*

      Reply
  1. Kristi @ Inspiration Kitchen

    GAhhhh!!!! These photos are amazing MIss Samina! As if your cooking wasn’t already enough (and we were ALREADY drooling), now you’ve went and got a new lens that is going to make us crawl through the screen to eat your latest creation. Bad girl! Hahahaha! I can’t wait to see future photos. For now though – I’m concentrating on eating these cupcakes, cause I need to make them. Pinned this recipe! And, congrats on the new (fabulous) lens!
    Kristi @ Inspiration Kitchen recently posted…Slow Cooker Shredded ChickenMy Profile

    Reply
    1. thecupcakeconfession Post author

      hahahaha I was having a pretty crappy day today and your comment just put a smile on my face Kristi!!!! :* :* :* You are just tooooo sweet! :* I’m so excited to use the lens; my friends have been asking me to get it along so they can see and use it but I’m just so scared (and maybe a little over protective) hahaha !! I hope you like it too Kristi; have an AWESOME day! :*

      Reply
  2. Kelly

    Wow girl! These look out of this world!!! Love love love the flavor combination here and totally drooling for a cupcake right now :) Yay for a new lens too – the photos are stunning!

    Reply
  3. Monica

    I am so with you about functioning better in silence. : ) These cupcakes look so amazing with that custard and the smooth velvety chocolate buttercream. Your new lens has done your cupcakes justice, too!
    Monica recently posted…Chocolate pudding popsMy Profile

    Reply
    1. thecupcakeconfession Post author

      Thankkkkks a ton Phi!!!!!!!!! :* :* I wanted to try some new frosting swirl but I was scared that I’d ruin the cupcakes. Then I did it anyway! :D haha Thankkkk you I’m so glad you liked it!!!!!! :)

      Reply
    1. thecupcakeconfession Post author

      OMG Allie….. I AGREE 172638% WITH YOU ON THAT!!!!!!!!!!! It’s like eating a cloud! :O I can’t even think of going back to normal buttercream now!!!!!! hahaha!!! You ARE the buttercream QUEEN! Your frosted swirls are the prettiest things I have ever seen!!!!! ^_^ <3 :* :*

      Reply
    1. thecupcakeconfession Post author

      yayayaya Thannnnkkss Alice!!!!!!! :* OMG sooooo true!!!!!! Just a few days ago I went with my friends to the mall to shop (there was an end of season sale going on with HEAAAAAVVVVY discounts) The first thing I did was run to the home store to get plates and gravy boats and things like that and my friends were eyeing me like I’m crazy or something!!! hahaha!!! I LOVEEEE buying exotic food ingredients!!!! ^_^ :D

      Reply
  4. Pingback: Intense chocolate and Caramel cake + My 21st Birthday Giveaway - {The} Cupcake Confession

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