Maggie Beer’s Quince Paste Cup Cakes

with raspberry icing


Pattie cakes

160g Quince Paste

2 tbspn Verjuice hot

125g unsalted butter softened

3/4 cup caster sugar

3 eggs room temperature

1 tspn vanilla paste

1/2 cup sour cream at room temperature

1/2 cup buttermilk at room temperature

1 cup plain flour

2 tspn baking powder


120g unsalted butter

1 1/2 cup icing sugar

3 tbspn raspberry pulp (blended from frozen berries), strained

16 whole raspberries for garnish


Preheat a fan forced oven 180C.

Cut the Paste into cubes, add to a small pot with the tablespoon of Verjuice and warm together over a gentle heat until melted, whisk to combine and set aside to cool slightly.

Place the butter and sugar into a mixing bowl and beat until pale in colour and the sugar has almost dissolved. Add the eggs one at time, and then add the vanilla, sour cream & buttermilk, beat until well combined.

Sift the flour and the baking powder into the butter mixture and gently fold through. Spray the cup cake patties with cooking spray and then place twenty grams of the mixture into the base of each cup cake pattie, and then place ten grams of Paste in each pattie, and top with thirty grams of mixture.

Bake for 20 – 25 minutes. Remove from the oven and place onto a cooling rack.


To make the icing, beat the butter and icing sugar together with an electric beater until well combined, add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy. Refrigerate until necessary.

To ice the cupcakes – leave until cool, then place sixteen grams of icing on top of each cupcakes and top with the remaining raspberries before serving.