These little Raspberry Amaretti Cupcakes are lovely and tasty. They are very cute and girly with the pretty pink raspberries and velvety, white mascarpone icing on top and the sponge has a delicious almondy, marzipan essence to it from the addition of amaretti biscuits which, makes these cupcakes feel a bit special. They are also very light and refreshing cupcakes with the addition of the fresh raspberries and the mascarpone topping which, is quite nice as some cupcakes can be a bit heavy with a dense sponge and a hefty dollop of frosting, don't get me wrong though, either's fine by me :P.
I really really enjoyed these cupcakes and they were actually very easy and quick to make and decorate too which, is always nice. I hope you enjoy them too!
75g (3 oz) amaretti biscuits
75g (3 oz) light muscovado sugar
100g (3 1/2 oz) lightly salted butter, softened
75g (3 oz) self-raising flour
1/2 tsp. baking powder
200g (7 oz) mascarpone
8 tablespoons icing sugar, plus extra for dusting
250g (8 oz) fresh raspberries
Line a 12-section bun tray with paper cake cases. Put the amaretti biscuits in a polythene bag and crush with a rolling pin.
Tip the crushed biscuits into a bowl and add the muscovado sugar, butter, eggs, flour and baking powder. Beat with a hand-held electric whisk for about a minute until pale and creamy. Divide the cake mixture between the paper cases.
Bake in a preheated oven, 180C, Gas Mark 4, for 20 minutes or until risen and just firm to touch. Transfer to a wire rack to cool.
Beat the mascarpone with a wooden spoon in a bowl to soften, then beat in the icing sugar. Spread over the cakes with a small palette knife. Arrange a layer of raspberries on top and dust with icing sugar.
Thankyou for reading!
Love Courts x