Cupcakes and Small Cakes
Professional Celebration Cupcakes with a Raspberry Sponge Centre
These elegant cupcakes feature a light, buttery Victoria-style sponge with a secret heart of luscious raspberry jam. Topped with a professional-grade Swiss meringue buttercream, they offer the perfect balance of sophisticated flavour and delicate texture for any special occasion.
- Prep
- 40 min
- Cook
- 20 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 448 kcal
Method
Preheat your oven to 170°C (150°C Fan/Gas Mark 3) and line a 12-hole cupcake tin with high-quality paper liners.
In a stand mixer, cream the softened butter and caster sugar together for at least 5 minutes until the mixture is pale, aerated, and fluffy.
Gradually add the beaten eggs one at a time, followed by the vanilla bean paste, ensuring each addition is fully incorporated before adding the next.
Gently fold in the sifted self-raising flour using a large metal spoon to maintain the air, then stir in the milk to reach a dropping consistency.
Divide the batter evenly between the liners and bake for 18-20 minutes until a skewer comes out clean and the sponges spring back when touched.
Once the cakes are completely cool, use a small apple corer or knife to remove the centre of each cupcake, leaving the base intact.
Fill each cavity with a teaspoon of seedless raspberry jam, then replace the top of the removed sponge plug to seal the centre.
For the Swiss Meringue Buttercream, whisk the egg whites and 250g sugar over a bain-marie until the sugar has dissolved and the mixture reaches 70°C.
Remove from heat and whisk on high speed until a stiff, glossy meringue forms and the bowl feels cool to the touch.
Switch to a paddle attachment and gradually add the cubed butter, beating until the frosting is silky smooth. Pipe onto the filled cupcakes in a tall swirl.
Notes
Ensure your butter is truly at room temperature for the sponge; it should have the consistency of toothpaste for the best aeration.
When making the Swiss Meringue Buttercream, if the mixture looks curdled after adding the butter, just keep whisking; it will eventually emulsify into a smooth clouds.
Use a seedless jam for a more refined mouthfeel that doesn't compete with the delicate vanilla sponge.
For a professional finish, use a closed-star piping nozzle (like a 2D) to create a rose effect starting from the centre of the cake moving outwards.
