Hmmm I do like chocolate but it has come to my attention that out of my last 5 posts 4 contain chocolate, and the fifth was a savoury bake! I am sure this is just coincidence with various blogging challenges and celebration bakes resulting in more chocolate than usual!
Still it was my aim to make something a little less rich and a bit more fruity. I had a little think and adapted a love bakery recipe I liked the sound of. The book has a 'breakfast' cupcake that is flavoured with honey and topped with greek yoghurt frosting.
I flavoured my cupcake with maple syrup, filled it with cooked raspberries and while I did use a greek yoghurt frosting I spiked it with orange zest.
Maple, raspberry and orange cupcakes
For the cakes
125g caster sugar
1 tsp vanilla paste
1 tbsp maple syrup
2 eggs, room temperature
125g self raising flour
1/2 tsp baking powder
3 tbsps milk
For the filling
20g raspberry jam
For the frosting
60g greek yoghurt
350g icing sugar
zest of one orange
handful of oats
Preheat the oven to 180C/160 FAN and line a cupcake pan with 12 cases.
Using a handheld or free-standing electric whisk, beat the butter, sugar, vanilla paste and maple syrup together until very light and fluffy (up to 5 minutes). Add the eggs and beat for a further two minutes, scrape down the sides of the bowl with a spatula. Add the flour and baking powder to the bowl and beat until fully incorporated, scrape down the bowl again. Add the milk and beat for a further minute.
Fill the cases 2/3 full, I used an ice cream scoop for easy filling. Bake the cupcakes for 20-25 minutes, until golden and springy to the touch. Note the maple syrup does result in them colouring a little more than other cupcakes but all is fine. When done cool the cupcakes on a wire rack.
While the cupcakes are in the oven pop the raspberries and jam in a small saucepan with a teaspoon of water. Cook gently until the raspberries have mainly broken down. Leave to cool. As this mix cools it will thicken.
When the cupcakes are completely cool cut a cone out of each of them. Fill the cavity with the cooled raspberry mixture and place the cone back on top. The cone will have to be trimmed to fit back in, and YOU, the baker, can nibble these off cuts as a bakers treat!
Now if you want to pipe your frosting you will have to keep it in the fridge for at least an hour, I tried piping mine straight away and my beautiful spirals did not stay.
Dry toast a handful of oats in a pan, keep an eye on them they can burn quickly, scatter the toasted oats over the frosting and you are done!
Thanks to the raspberry and orange these cupcakes are not overly sweet, and the cake itself has a lovely flavour. Just the cupcake for the sunny days that have finally arrived!