Please Pass the Recipe

from one generation to the next

Madame’s GF Raspberry Surprise Cupcakes

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My gluten free friend loves to bake and she always has an appreciative audience. She’s impressed many important people with her raspberry cupcakes, but has always been reluctant to share her secret recipe. Well I’m blowing her cover. She uses a packet mix intelligently tweaked with the addition of fresh fruit. She’s adamant that it must be a Basco brand vanilla cup cake packet as no other gives the same result. The package includes the cake mix, the icing mix and 12 patty cases.

I had a great time in the kitchen with my grand daughter who has a wheat intolerance. She measured, mixed and dolloped, before enjoying the bowl scrapings for morning tea. Once the cakes were cooked and cooled, we made butter cream with some sieved raspberries for flavour and colour. Miss S spread the topping on the cakes before tucking into a feast of Madame’s Best Gluten Free Raspberry Cupcakes.

Personally, I think these cakes taste best the next day, if they last that long!

I Packet Basco Gluten Free Vanilla Cupcakes
2 eggs
60g soft butter or margarine
150ml lactose free milk or dairy free milk
1 small apple, finely grated
250g frozen raspberries
Extra 40g soft butter or margarine
Extra 1/4 cup raspberries

Pre heat the oven to 180C. Put the patty cases into muffin tins.
Tip the cake mix into a bowl. Make a well in the centre and add the soft butter, eggs and milk. Beat with a wooden spoon into a smooth batter. Stir in the grated apple.
Divide the batter in half. Spoon a small amount of batter into each party case using one half. Drop 2-3 raspberries into the patty cases then top with the remaining batter.
Bake 20-25 minutes or until the cakes spring back when touched. Cool for 5 minutes in the tin then remove to a cooling wire. Cool then ice.
OPTION: substitute the apple with a large kiwi fruit or a small pear
Make 2 tablespoons of raspberry purée by straining some fruit through a sieve.
Make the icing. Tip the mix into a small bowl, then beat in the raspberry purée and extra soft butter. Spread the icing over the cooled cupcakes.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

19 comments on “Madame’s GF Raspberry Surprise Cupcakes

  1. Pingback: In My December Kitchen…… | Please Pass the Recipe

  2. Pingback: Gluten Free Raspberry Cupcakes | Help! My Teenager has Coeliac Disease

  3. Rebecca Hawkins
    October 17, 2013

    These raspberry cupcakes are great with their stunning pinkish colour cream. I think catering services and most restaurant today should consider this healthy dish.

    Like

  4. ohlidia
    September 30, 2013

    I’m all for adding fresh fruit to spruce up store-bought cake mixes. My girls love doing that. Love that icing colour! My Emma would LOVE it!

    Like

    • ladyredspecs
      September 30, 2013

      An old trick for kids who want bling, strained fruit mixed into icing is and raspberry is THE best for little girls,

      Like

  5. Fig & Quince
    September 28, 2013

    I know a birthday girl who’s glutten intolerant but too bad there’s no Basco packets in my neck of the woods. The cupcakes look super moist and cheerful to boot.

    Like

    • ladyredspecs
      September 29, 2013

      I’m not a packet person generally, but I have learned with recipe development to start from the beginning with an original recipe to get a feel and eye for what you’re looking for then go from there. I will be making these cakes from scratch very soon! Steal the idea and apply it to your own cupcake recipe.

      Like

  6. neetukushi
    September 26, 2013

    Lovely! 🙂

    Like

    • ladyredspecs
      September 26, 2013

      Thank you. It was quality time with a delicious outcome.

      Like

  7. Paula Holmes
    September 25, 2013

    My Dear Ladyredspecs,

    I am impressed.:)

    Like

  8. Leah
    September 25, 2013

    Wow these look great! And was it intentional that miss S is wearing the same colour top as the icing? 🙂 I’m going to have to share on facebook for a few wheat peeps I know that would love these xxx

    Like

    • ladyredspecs
      September 25, 2013

      They are seriously delicious and I’m not generally a fan of this sort of cake. Miss S selected her on camera wardrobe, maybe it was subconscious!

      Like

  9. marymtf
    September 25, 2013

    I’m doing some granny / granddaughter type baking these holidays. Delicious looking cup cakes but I am not a fan of butter cream icing. Got any other easy but tasty icing advice for me? Welcome back! Yay!

    Like

    • ladyredspecs
      September 25, 2013

      It’s great to be home! No bright ideas re the icing except to point out the butter cream is coloured and flavoured with raspberries so it a cut above the average. Miss S suggested you leave them plain. If you decide to do that pop a few extra raspberries in the middle. I think they’d’ still hold together with double what we used.😀

      Like

  10. Middle East Moments
    September 24, 2013

    The joy of cooking with kids! 🙂

    Like

    • ladyredspecs
      September 25, 2013

      For the kids the best part is licking the bowl and eating the finished cakes!

      Like

  11. The Lazy Japanese cook
    September 24, 2013

    I love rasberries! love to try that recipe XD

    Like

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