Bergamot has a wonderfully soft floral and citrus taste which pairs perfectly with tart flavours. For this cupcake recipe we teamed it with tangy raspberries baked inside. Another great thing about baking with bergamot extract is the smell; be prepared for a lovely earl grey tea scent travelling through your home when you have these cupcakes in the oven! Why not follow our recipe below for a batch of cupcakes perfect for an afternoon treat.
Makes approximately 12 cupcakes
Raspberry cupcakes recipe
226g self raising flour
226g butter
226g caster sugar
4 eggs
3 raspberries per cupcake
Step one: Preheat your oven to Gas Mark 3/325F/170C
Step two: Cream the butter with sugar and once well mixed add in the flour and then the eggs.
Step three: Set out twelve cupcake cases in your pan and fill each case 2/3 full. Push your raspberries into each cupcake case full of batter.
Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.
Bergamot Buttercream recipe
We make our buttercream using our own intuition. We’ve tried countless recipes; all of which failed to pass our taste and stability tests. It’s best that you begin to develop an ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…
250g butter
250-350g icing sugar
1 teaspoon Bergamot Extract
Raspberries to decorate (we dampened ours and rolled them in caster sugar)
808 piping tip/nozzle
Piping bags
Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.
Step two: Add the 1 teaspoon Bergamot Extract and mix well.
Step three: Fit a piping bag with 808 piping tip/nozzle and fill with your vanilla buttercream.
Step four: Now you can pipe lots of generous and tasty swirls of buttercream on top of your cupcakes once they have cooled down and finish with a lovely fresh raspberry!
