Classic Danish Raspberry Slice in the Shape of a Cupcake
– A raspberry slice is a classic Danish pastry which my dear father loves very much. (I think he is actually a member of a raspberry slice fan club!) So when he suddenly had to go to the hospital, I decided to create a raspberry slice cupcake to cheer him up. I found a couple of recipes online that were trying to do the same thing, but to me they where simply vanilla cupcakes with raspberry jam in the batter, or the frosting, or both. I wanted a cupcake that recreated a sense of the real thing – crisp shortcrust pastry layered with raspberry jam, white glaze on top – so I decided to experiment. And I am actually quite proud of the result
My raspberry slice cupcake is a vanilla cupcake on top of a pre-baked shortcrust pastry bottom spread with a layer of thick raspberry jam, a raspberry buttercream frosting and little crispy glazed shortcrust pastry hearts on top. The cupcake is best freshly baked when the pastry bottom is still a little crisp – but if necessary, you can make it a day in advance (I haven’t tried to freeze it). The bottom will be soft, but the most essential thing for this cupcake to work is that you decorate it right before serving it so that the pastry hearts on top remain crispy.
For the shortcrust pastry I used a recipe by the Danish confectioner Mette Blomsterberg, adding a little etxtra vanilla. The vanilla cupcake is based on a recipe from the blog Life, Love and Sugar – however, I replaced the vanilla extract with whole vanilla bean pods. Extract is fine as a supplement when you just need it to help enhance or balance other flavours but when vanilla is the flavour, your cupcake deserves the real thing! I also made a few changes to the procedure as I don’t think it works to just dump the room temperature butter into the batter and beat it with the wet ingredients when you also need to be careful not to overmix. It simply leaves to many large lumps of butter in the batter. At least that is my experience.
The frosting is inspired by a recipe from Sally’s Baking Addiction, but using a homemade raspberry syrup and a little less sugar – I must admit that American buttercream frostings tend to be a little too sweet for my taste
Have fun and enjoy!
Recipe (14-16 pc.)
Shortcrust pastry bottom and decoration
- 1/4 vanilla pod, the seeds
- 24 g powdered sugar
- 50 g butter (room temperature)
- 84 g plain / all-purpose flour
- 1/3 tsp baking powder
- 1 tbsp water
- Glaze (made from powdered sugar and a little water)
- Preheat the oven to 190 degrees C.
- Use a knife to cut 1/4 of a vanilla pod, open it and scrape out the seeds. On the cutting board mix the vanilla seeds with a little of the powdered sugar and mash it together with the tip of the knife to separate the beans.
- Combine vanilla, powdered sugar, butter, flour and baking powder using your hands. Add water and knead it until you have a smooth and lithe dough. Leave the dough to rest in the fridge for 30 min. (If you leave it much longer, the dough will become hard and you will need to knead it again before you can roll it out.)
- Take out the dough, spread a little flour on the table to keep the dough from sticking and use a rolling pin to roll it out until it is about 3 mm thick. Cut out 14-16 circles with a diameter of 5 cm if you use standard paper liners – I used a small port glass for the job.
- Additionally, cut out 6-7 tiny shortcrust pastry pieces per cupcake with a width/diameter of ab. 1 cm – I used a small heart cutter, but it could be circles, stars, whatever you like.
- Place the pastry bottoms on a baking sheet and bake for about 8 minutes at 190 degrees C. Allow them to turn slightly golden, but not brown. They will be soft when you take them out but will turn crisp as they cool. Bake the decoration pieces for about 5 minutes – keep an eye on them!
- Allow the pastry to cool on the sheet for a few minutes before transfering them to a cooling rack. You can easily make the pastry a day in advance and keep it in an airtight container.
- Decorate the tiny hearts, stars or whatever you made with a thick glaze made from powdered sugar and a little water – you can use a toothpick to spread the glaze. Do this not too long before you intend to serve them to avoid that that become soft from the moisture.
Inspired by Life, Love and Sugar:
- 240 g (1 2/3 cups) plain / all-purpose flour
- 200 g (1 cup) sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 170 g (3/4 cup) butter, room temperature
- 3 egg whites
- 3 vanilla pods (or 2 vanilla pods and 1 tsp vanilla extract)
- 120 ml (1/2 cup) sour cream
- 120 ml (1/2 cup) milk
- Preheat the oven to 180 degrees C (or 160 degrees convection) and prepare standard size muffin pans with 14 paper liners.
- Use a knife to cut open the vanilla pods and scrape out the seeds. Combine the seeds with a little sugar to separate them, using the tip of the knife to mash it together.
- Sift flour, baking powder and baking soda in a bowl, gently mix and set aside.
- Combine butter and sugar using a hand or stand mixer. Beat on medium-high speed until light and creamy. Leave the mixture in the bowl while you fill each paper liner spread with jam.
- Now add flour, egg whites, sour cream, mælk and vanilla extract (if used) to the butter and sugar mixture and beat on medium speed until the batter is just combined and smooth – be careful not to overmix!
- Divide the batter between the liners, filling each about 2/3. (Depending on how much you beat your butter and batter, you might have enough for an extra couple of cupcakes). Bake for 13-15 minutes until the surface is slightly golden and a toothpick comes out clean from the middle.
- Allow your cupcakes to cool in the pan for a few minutes before moving them to a cooling rack. They must be completely cool before you frost and decorate.
Raspberry buttercream frosting
Inspired by Sally’s Baking Addiction:
- 170 g butter, room temperature
- 340 g powdered sugar, sifted
- 3 tbsp heavy cream
- 2 tsp vanilla extract
- 3-4 tbsp raspberry syrup or jam (preferably a thick jam)
- Using a stand or hand mixer, beat the butter on medium speed until white and light – 2-4 minutes depending on the temperature of your butter. If you forgot to take the butter out of the fridge to warm, as I often do, you can get around it by beating it a little extra.
- Decrease the speed to low and add sifted powdered sugar followed by cream and vanilla extract. Increase the speed to medium-high and beat for about 1 minute.
- Add raspberry syrup or jam and beat on medium speed until it is well incorporated and the frosting thick and creamy again. Add more powdered sugar if the frosting is too thin or too sour; add a little extra raspberry and a pinch of salt if too sweet.
- Frost your raspberry slice cupcakes and decorate with 6-7 pieces of glazed shortcrust pastry right before serving.
The raspberry slice cupcakes that were baked in the morning and eaten in the afternoon still had a little of the texture and crispness of the shortcrust pastry bottoms. Some of the raspberry jam had run out over the bottom and been caramelized while baking – yum!
I have scalled down the original shortcrust pastry recipe to 1/3, which should fit the amount of cupcakes you’ll get from the cupcake batter. Should you have some shortcrust pastry left – or should you “accidentally” have made a double portion (if you’ve never tried a Danish raspberry slice before, you really should!) – miniature raspberry slices serve as a delicious luxury cookie for your tea or coffee. Spread the bottom with a thick layer of raspberry jam and the top with a simple white glaze made from powdered sugar and a little water, and decorate with sprinkles of your choice. I recommend freeze-dried raspberries. Serve them on the same day as you make them, or they will get soft from the moisture in the jam and the glaze.