|Raspberry jam-filled cupcakes with raspberry flavored cream cheese frosting|
The trouble with baking is that there is always a tendency to bake again. Not out of compulsion but necessity because something must be done about the left over ingredients. The last baking experiment left me with 1/2 tub of cream cheese and I agonized over its fate , whether it would keep well or not. The result : 7 satisfying, big and great looking raspberry filled coconut cupcakes!
This sort of thing is like the Chinese word game, where your next proverb is formed from the last word of the previous proverb. Now, stranded with 5 egg yolks from this experiment, what should I do next ?
Dry ingredients :
200g plain flour
1 tsp baking powder
40g desiccated coconut
170g icing sugar
170g melted butter
5 egg whites
50g dried raspberries ( I use cranberry )
Cream cheese icing :
1/2 tub cream cheese
1 tab coconut
2 tab icing sugar
1 tab pomegranate raspberry jam
1 drop red food dye
7 tsp pomegranate raspberry jam
Preheat oven to 200 C
Prepare 7 regular cups on baking tray.
In a bowl, whisk dry ingredients.
Add butter to dry ingredients. Stir well.
Beat 5 egg whites, until it forms peaks.
Fold egg white into flour mix, in batches.
Spoon mixture into cups, half full. Bake for 25 minutes or until skewer comes out clean.
Meanwhile, whisk icing ingredients thoroughly. Chill until ready to use.
Cut out a cone from cupcake. Remove tip of cone. Discard.
Fill void with 1 tsp of jam.
Cover cupcake with altered cone.
Frost cupcake with cream cheese icing, taking care to cover cutout areas.
Tip : the cupcake is just about mildly sweet and overall sweetness is derived from the frosting. Reduce sugar in frosting by 1/2 if low sugar frosting is your thing but otherwise, the richness of cream cheese, tartness from raspberry and sweetness from the icing sugar is a marriage in heaven.