by Maggie Beer
160g Quince Paste
2 tbspn Verjuice
125g unsalted butter, softened
3/4 cup caster sugar
3 free range eggs, at room temperature
1 tspn vanilla paste
1/2 cup sour cream, at room temperature
1/2 cup buttermilk, at room temperature
1 cup plain flour
2 tspn baking powder
120g unsalted butter
1 1/2 cups icing sugar
3 tbspn raspberry pulp (blended from frozen berries), strained
16 whole raspberries, to decorate
Preheat a fan forced oven to 180C.
Cut the paste into cubes and add to a small saucepan with the Verjuice. Warm together over a gentle heat until melted, then whisk to combine and set aside to cool slightly.
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.
Sift the flour and baking powder into the butter mixture and gently fold through.
Line 2 muffin trays with 16 paper muffin cases and spray with cooking oil. Place a teaspoon of the batter mixture into the base of each case, followed by half a teaspoon of the paste mixture, and then fill with another heaped teaspoon of batter.
Place trays into the preheated oven and bake for 20 – 25 minutes. Remove from the oven and place onto a rack to cool completely.
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.
Ensure the cupcakes are completely cool before icing. Top with the whole raspberries to decorate. Serve.