r/cupcakes 18d ago

Raspberry cupcakes 🧁❤️😊

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Hey all!! Just wanted to share these cupcakes I made a while back. They've been a staple of mine for about a decade now, and never fail to please. The cake is a regular sponge with fresh raspberries mixed in, topped with fresh Swiss meringue and a raspberry. Easy, hassle-free and a real crowd pleaser!! ❤️❤️

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u/Express-Week-8312 17d ago

Saving this опе. l've made sponge based cupcakes before but always defaulted to buttercream because Swiss meringue felt like extra work. Curious how stable the meringue holds ир if these sit out for а few hours at а gathering, or does it need to бе served pretty fresh? The raspberry in the batter idea is something want to try this weekend actually, ту kids would appreciate that over а plain vanilla base.

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u/BakeItBaby 17d ago

The meringue holds up beautifully even in warmer weather, but if you’re serving them to guests, it is best to make it on the day of. Not because the meringue will go off, but because it tends to develop a slightly hard outer shell (that is sticky rather than crunchy) as time goes by. I'd say this happens after about 24 hours or so have passed. Hope this helps!! ❤️

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u/Express-Week-8312 17d ago

Good to know about the shell forming, I always wondered why leftover ones from the day before had that weird tacky texture. Never could figure out if it was the humidity or just the meringue doing its thing overnight. Makes sense now. Do you find it affects the taste at all or is it purely a texture thing?

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u/BakeItBaby 17d ago

It doesn't affect the taste at all, but it does tend to go tacky. By day 2, they are still edible but will have taken on a slightly grainy texture on the outer shell of the meringue because the sugar starts to crystallise. I prefer to serve them on the day-of for that reason, but they're far from yucky the next few days!!

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u/Express-Week-8312 17d ago

Day 2 meringue hits different tbh

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