Maggie Beer

Approved   quince cupcakes 01

Quince Paste Cup Cakes with Raspberry Icing

Approved   quince cupcakes 01

Step 1: Preheat a fan forced oven to 180C.

Step 2: Cut the paste into cubes and add to a small saucepan with the tablespoon of Verjuice. Warm together over a gentle heat until melted, then whisk to combine and set aside to cool slightly.

Step 3: Place the butter and sugar into a mixing bowl and using a hand beater, beat until pale in colour and the sugar has almost dissolved. Add the eggs, one at time, followed by the vanilla, sour cream and buttermilk. Beat until well combined.

Step 4: Sift the flour and baking powder into the butter mixture and gently fold through.

Step 5: Line a muffin pan with 16 cupcake cases and spray with cooking oil spray. Place a teaspoon of the mixture into the base of each one, followed by half a teaspoon of the paste mixture, and then fill with another heaped teaspoon of batter.

Step 6: Place muffin tray/s into the preheated oven and bake for 20 – 25 minutes. Remove from the oven and place onto a rack to cool completely.

Step 7: To make the icing, beat the butter and icing sugar together with an electric beater until well combined, then add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy. Refrigerate until necessary.

Step 8: Ensure the cupcakes are completely cool before icing. Top with the whole raspberries to decorate. Serve.

Ingredients

Cupcakes

  1. 40ml 2 tbspn Verjuice hot
  2. 125g unsalted butter softened
  3. 150g 3/4 cup caster sugar
  4. 180g 3 eggs room temperature
  5. 1 tspn vanilla paste
  6. 130g 1/2 cup sour cream at room temperature
  7. 120ml 1/2 cup buttermilk at room temperature
  8. 140g 1 cup plain flour
  9. 2 tspn baking powder

Icing

  1. 1 1/2 cup icing sugar
  2. [unknown amount] 3 tbspn raspberry pulp (blended from frozen berries), strained
  3. 16 whole raspberries for garnish

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