Homemade raspberry and rose curd might possibly be the best fruit curd ever. It’s thoroughly delicious. Once you’ve made a batch, spread it on bread or toast. 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 Cupcakes
For the raspberry & rose white chocolate cupcakes follow my recipe for apricot curd cupcakes, but with the following exceptions:
- 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.
Raspberry and Rose Curd – The Recipe
Raspberry and Rose Curd
- 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
- Mash the raspberries and rose petals as thoroughly as possible. A stick or jug blender is the best way to do this.
- 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.
- Stir until the sugar has dissolved, then whisk in the 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.
- Pour into two clean sterilised jars. Seal, allow to cool then store in the fridge for up to a month.