Homemade raspberry and rose curd might possibly be the best fruit curd ever. It’s sweet, tart and thoroughly delicious. Once you’ve made a batch, spread it on bread, toast or scones. And once you’ve done that you can use the rest to bake some raspberry and rose curd cupcakes.
Having seen some lovely looking raspberry curd over at the HungryHinny back along, I was determined to make some as soon as possible. And as it happened, just in time to use in cakes for my birthday tea. I had some rose sugar just waiting to be used and some local raspberries. Raspberries and rose are a heavenly combination.
Raspberry And Rose Curd
Everyone’s heard of lemon curd, but did you know there are any number of fruits you can use instead? Each time I make a new fruit curd I think it’s the best ever. When I tried this one, I thought I’d died and gone to heaven.
Of course you don’t have to add rose petals to make a perfectly delicious raspberry curd. Just leave them out. Alternatively, stir a few drops of rose extract into the curd when it’s ready for jarring.
Raspberry And Rose Curd Cupcakes
For the raspberry & rose white chocolate cupcakes follow my recipe for apricot curd cupcakes, but with the following adjustments:
- If you have it, use rose sugar rather than cardamom sugar in the cake batter. Otherwise use golden caster sugar with a drop of rose extract. Or just leave the rose element out.
- Cream the butter and sugar together then beat in the melted white chocolate.
- Substitute the apricot curd for raspberry, both in the batter and the mascarpone topping.
- Swirl the curd through the batter rather than layering it in the middle.
The raspberry and rose cupcakes are completely delicious. Although the lemon curd cupcakes I also made for the party were very good, these definitely pipped them at the post. Mascarpone and fruit curd is another match made in heaven.
My one disappointment was that the lovely spotty pink cupcake cases I bought especially for these cupcakes came away from the cakes soon after baking. So the beautiful presentation I’d envisaged was not to be. I tried sorting them out with elastic bands, but this gave them a crazed dancer look which I think might have been even worse.
Other Fruit Curd Recipes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this raspberry and rose curd, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more raspberry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Raspberry And Rose Cupcakes. PIN IT.
Raspberry And Rose Curd – The Recipe
Raspberry and Rose Curd
Ingredients
- 200 g raspberries
- Petals from one deep scented rose (or 6 drops rose extract)
- 150 g golden granulated or caster sugar
- 1 organic lemon
- 2 large eggs (I used duck eggs)
- 60 g unsalted butter
Instructions
- Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.200 g raspberries, Petals from one deep scented rose
- Pass the purée through a sieve to remove any seeds.
- Place the sieved purée in a bowl and suspend over a pan of simmering water.
- Add the sugar, grate in the zest of an organic lemon and squeeze in the juice.150 g golden granulated or caster sugar, 1 organic lemon
- Stir until the sugar has dissolved, then whisk in the eggs.2 large eggs
- Stir over the heat for about twenty minutes or until the mixture is thick enough to coat the back of a spoon.
- Take the bowl off the heat, add the butter and stir until melted and thoroughly combined.60 g unsalted butter
- Pour into two clean sterilised jars. Seal, allow to cool then store in the fridge for up to a month.
Anna Pierard says
Absolutely stunning, thank you for sharing. What a beautiful ruby colour, and so decadent tasting. A real treat!
Choclette says
Raspberry curd is so delicious and as you say the colour is rather good too. Glad you liked the recipe and thanks for feeding back.
Judith Luscombe says
This recipe looks delicious, strangely I was only yesterday given a jar of raspberry curd and wasnt sure how to use it, so this has given be an idea. Thanks
Katie says
Wow that curd sounds amazing and such a vibrant gorgeous colour! Lovely flavours
Choclette says
Thanks Katie – raspberry and white chocolate is just perfect for summer.
Green Dragonette says
Hi Choclette,
That curd looks simply divine-just off to the garden to see if I have any suitable roses to start making the rose sugar!!
Choclette says
Oh hello GD. Yes do make rose sugar. That and rose syrup are this summer’s new favourites for me – I’ve been having rose flavoured virtually everything.
Hazel - Chicken in a Cherry Sauce says
What gorgeous flavours indeed! Never tried that combination before but I can imagine it being heavenly. Hope you had a wonderful birthday tea 🙂
Choclette says
Thank you Hazel. I had a fantastic birthday thank you. Sadly wasn’t able to eat much as I was overly excited, but everyone else enjoyed it.
Kit @ i-lostinausten says
Oh YUMMY! All my favorite in a cupcake! Never make raspberry curd before. This sounds & looks very interesting! 🙂
Choclette says
Thanks Kit. I’m a big fan of home made fruit curds – can’t stand commercial ones though.
Chele says
I love raspberry curd (not quite as passionfruit curd mind!!) but I have never thought of pairing this with a rose flavour. Seems so obvious to me now lol. Lovely combo and such fantastic colours too.
Choclette says
We all know what a passionfruit fiend you are Chele, so I’ll let you off. My trouble is, it’s like brownies, the latest one I make, I think it’s the best.
Alida says
They look just perfect. They have turned out very well indeed!
Choclette says
Thank you Alida – they didn’t look as perfect as I wanted them, but they certainly tasted good.
Janice says
What a great idea, gorgeous colour!
Choclette says
Thanks Janice – gorgeous taste too 😉
Catherine says
What elegant and beautiful cupcakes. I love the flavor combination you used. These are irresistible! Blessings my dear, your friend, Catherine xo
Choclette says
Thank you Catherine for your very kind comments. I’m particularly won over by rose with fruit this summer and have been using it all over the place.
Working London Mummy Working London Mummy says
A great combination of flavours. I think you are inspired!
Choclette says
Aww, thank you – they were delicious even if they didn’t look so great 🙂
Rachel says
Ooh! Gorgeous! I discovered how easy it is to make different curds only this year but hadn’t thought of raspberries. The flavour combinations sound lovely – I’ve tried strawberry and rose which is lovely – but raspberry and rose -yum!!
Choclette says
Thanks Rachel. Strawberry and rose is good too. I’ve found that rose goes well with loads of summer fruit – at least it’s worked with rhubarb & blackcurrants too.
rita cooks italian says
Great! I never tasted rose sugar, but I love rasperries! this curd sounds very interesting..and I love the mascarpone topping on the white chocolate cupcakes (something which I wish to try too)!!!!
Choclette says
Hi Rita – see above comment for rose sugar. Mascarpone and fruit curd work really well together and make an excellent tart filling.
The KitchenMaid says
Gorgeous! I must away to look up your post on rose sugar…
Choclette says
Oops, not sure I did a post on rose sugar Lucy. But it’s dead simple. I just layered the petals of three heavily scented fresh roses with caster sugar in two large jars and left for a month. The sugar becomes slightly sticky because of the moisture from the roses, but it is so worth it – the scent is wonderful. If only I grew more roses!
Phil in the Kitchen says
I love curds and this one does sound superb. Raspberries have such a wonderful flavour. I bought some spotty cupcake cases when I was baking for a birthday party a while ago and they came away from the cakes too. Must be something about the spots.
Choclette says
Phil – cupcake baker beware, avoid spots! Or is it avoid our recipes?
laura@howtocookgoodfood says
I think this may be one of the best combinations ever. I bet you were overjoyed with this raspberry & rose curd. What an idea. You are the curd queen.I have used raspberry jam with Mascarpone before and that was amazing. Raspberry curd would be superb, I can just imagine :))x
Choclette says
Oh thank you Laura – I’m happy to be the curd queen – as long as don’t have to lose my chocolate title status 😉 I like the zestiness of curd which you don’t get with jam, not that I wouldn’t love a few jars of homemade raspberry jam!
Ellen B Cookery says
These look so pretty. I love the presentation!
Choclette says
Thanks Ellen. The cupcake stand is a fabulous thing but it does mean you have to make 24 cupcakes if you want to use it.
Dom at Belleau Kitchen says
god this sounds divine!… raspberry curd is a fabulous thing… i can imagine that sharp/sweetness… divine… the cupcakes are just so pretty too… crazed dancer cupcakes would be fn to see!
Choclette says
Dom, thank you. Those cupcakes danced of the stand pretty damn fast!
manu says
Beautiful colours!!!
Choclette says
Thanks manu. I love the colours too.
Kavey says
Raspberries and rose sounds divine!
Choclette says
I tried the combination in a chocolate in Ghent for the first time a couple of years ago and it was one of the best chocolates I’ve ever eaten.