Tag: raspberries

Every recipe on theHobSpot.com that features respberries as a main ingredient. If you find a favourite, pin it to Pinterest or tweetme, @HobSpotTweets, and let me know. Can’t find what you’re looking for? Send me a postcard and ltell me. I can’t promise anything but I’ll see what I can do.

Very Berry Jelly Recipe

Very Berry Jelly
Very Berry Jelly

Ingredients for Very Berry Jelly

500ml peach and grape juice
12g Vegegel (2 sachets)
200g assortment of berries  (strawberries, raspberries, blueberries and blackberries)

How to make Very Berry Jelly recipe

  1. Put the berries in a 1 litre mould. Strawberries may need to be sliced if using large ones. Reserve a few berries for decoration.
  2. Put juice in saucepan. Dissolve Vegegel in the juice.
  3. Next put the saucepan over a moderate heat, stirring constantly. It will slowly thicken. Remove from heat just before it boils and pour into the mould.
  4. Cool slightly, then refrigerate for at least 2 hours to allow to set.
  5. Unmould on to a plate to serve. Place the reserved berries to decorate and serve.

Suggestions

Ready made flavoured jellies  can be used. Follow packet instructions to make up to 500ml of jelly.

Gelatine can be used to set juice. Follow packet instructions on how much to use to set 500ml juice.

 

 

Raspberry Cupcakes Recipe

Recipe image coming soon
Recipe image coming soon

Everyone loves cupcakes and this recipe for raspberry cupcakes is a great alternative to strawberry or chocolate. My kids and husband both love these. In fact, they don’t last long and if I’m not quick all that’s left is a plate of crumbs.

Raspberry cupcakes are a delight to make and I’d love to see yours so if you make this recipe be sure to snap a quick pic on your phone and share it with me on my facebook page, twitter or instagram.

Raspberry Cupcakes Recipe Ingredients

Makes 16

For the cupcakes…

3 large eggs
250g caster sugar
1 tsp vanilla sugar
100g butter
100ml milk
250g plain flour
2 tsp baking powder
Finely grated zest and juice of 1 lemon
250g fresh raspberries

For the frosting…

150g icing sugar
200g fresh raspberries plus extra to decorate
200g cream cheese

How to make raspberry cupcakes…

For the raspberry cupcakes…

  1. preheat your oven to 180°C, fan 160°C, gas mark 4
  2. Line 16 muffin tins with paper muffin liners
  3. Beat eggs and sugar together either by hand or using an electric whisk until thick, white and fluffy.
  4. Melt the butter in a small pan then turn off the heat before adding the milk. Gently fold into the egg mixture.
  5. In a separate bowl, mix the flour and baking powder together, adding a pinch of salt. Sieve over the egg mixture and fold in with the raspberries, lemon zest and juice.
  6. Fill each of the muffin cases to 2/3 full and bake for 15-20 minutes or until golden brown. Remove from oven and place on a cooling rack.

For the raspberry frosting…

  1. Beat the icing sugar and cream cheese together in a bowl.
  2. Fold the berries into the mix.
  3. Spread onto the cupcakes and decorate with fresh raspberries.

 

Whilst they’re cooling take a quick pic one your mobile and share it with me on my facebook page, twitter or instagram. Don’t forget to tell me how long the batch lasted for.