Our Blog - Tales Around The Teapot
Category: Recipes | Posted on: July 3, 2013

Mrs Simkins’ Wedding Day Cupcakes


These have the most delicious, understated, and elusive raspberry flavour and are golden brown in colour. The pale peachy-pink buttercream looks very sophisticated and wedding-like. You may like to bake them in gold paper cake cases to add to the sense of occasion. Serve with a pot of Clipper Darjeeling which goes perfectly: it’s often referred to as the Champagne of teas!



Makes 18 cakes

  • 175g (6oz) softened butter
  • 110g (4oz) unrefined caster sugar
  • 2 rounded tablespoons of seedless raspberry jam
  • 175g (6oz) plain flour
  • 1 level teaspoon bicarbonate of soda
  • 2 level teaspoons cream of tartar
  • 3 eggs, beaten
  • 2 tablespoons milk


Preheat oven to 160C (fan ovens) or equivalent

You will need a 2 x12 cup muffin tin plus 18 regular size paper cake cases

Whiz the butter, sugar and jam together in a food processor until combined and fluffy. Sieve in some of the flour and add the eggs, sieve in the rest of the flour, the bicarbonate of soda and cream of tartar. Whiz again. Add the milk and whiz until smooth and glossy. You may need to scrape the mixture down from the sides a couple of times with a flexible spatula.

Arrange the paper cases in the muffin tins and, using a dessertspoon, divide the mixture equally between the cases.

Bake for around 15 minutes or until risen and pale golden and springy to the touch. A skewer or wooden cocktail stick should come out clean when inserted: don’t over bake or they will be too dry.

Allow to rest for a few minutes and then remove from the tin and cool on a wire rack.


Raspberry and Lemon Buttercream

  • 75g (3oz) softened butter
  • 175g (6oz) icing sugar
  • 1-2 teaspoons of seedless raspberry jam
  • 1-2 tablespoons lemon juice


Beat the butter until creamy in a largish bowl. Sieve in the icing sugar, a little at a time. Stir in the jam. Finally, add just enough lemon juice to loosen it slightly and sharpen the flavour.


Assembling the Cup Cakes

Using a piping nozzle suitable for large stars or rosettes on your icing bag or syringe, pipe a generous swirl of buttercream onto each cake.




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