Pink Frosting

The Perfect Raspberry Jam Buttercream Recipe

This raspberry buttercream frosting with jam is the perfect filling or frosting, and perhaps one of the easiest and quickest ones ready in just under 20 minutes! Follow along step by step and make your own delicious homemade raspberry jam buttercream.


This raspberry jam buttercream yields 12 cupcakes to be frosted, however, you can adjust the amount to your liking. This same recipe can also frost double the amount of mini cupcakes, or work on other sweets.

To make my natural raspberry buttercream with jam you will need:

  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup raspberry jam, (preferably seedless)
  • 3 cups powdered sugar
  • beetroot powder to liking (optional for red color)

Instead of food coloring which is very unhealthy, you can use natural food dyes, such as beetroot powder for the beautiful red color in this case.

How to make raspberry buttercream with jam

Considering this recipe has only three ingredients, it could not be any easier to make! Follow these simple steps below:

  1. Chop up the butter into cubes and place in a mixing bowl of an electric mixer, with a paddle attachment in place
  2.  Mix butter until smooth, for about 2 minutes
  3. Add jam and mix again until well mixed with butter, another 2-3 minutes
  4. Add powdered sugar one cup at a time, mixing until fully combined and free of lumps. (you can always taste the buttercream and add more powdered sugar as desired)
  5. Finally, add in the beetroot powder one teaspoon at a time and beat until you reach your desired red color

NOTE: be careful when adding extra powder sugar, as your frosting can become too thick. If this does happen, add milk, a tablespoon at a time, and mix until it becomes smooth again.

How to make raspberry buttercream with homemade jam

If you have the time and recourses, it’s a great idea to go the extra step and use homemade raspberry jam. This is a much healthier way as homemade jam doesn’t have food coloring or preservatives.

To make 1 cup of homemade raspberry jam you will need:

  • 2 and 1/4 cups fresh raspberries
  • 1 cup sugar
  • pinch of salt
  • 1/2 tsp grated orange zest (optional)

Stir all ingredients in a small pot and bring to a boil. Using a potato masher mash the mixture until smooth. This process should take 8-10 minutes. Let jam cool and store in the fridge.

You can use this natural homemade jam substitute with the same methods above.

raspberry buttercream with jam

What can I use raspberry jam buttercream on?


The subtle yet delicious flavor of raspberry buttercream with jam makes it the perfect frosting with many treats. These are some of the best types of sweets you can use this icing on.

Use it on cupcakes

The most common way to use this icing is to top off some cupcakes with it. The flavor of raspberry is not very strong and bold, making it easy to pair with almost all cupcake flavors. These are some of the most common cupcake sponge flavors to pair with raspberry jam buttercream.

  • vanilla cupcake
  • lemon cupcake
  • chocolate cupcake
  • red velvet cupcake

These are just some of the flavors that go well with this frosting, you can try out other flavors and find one that you really love. Aside from flavor, raspberry jam buttercream also adds beautiful color to the top of your cupcakes and looks beautiful with decorations like fresh raspberries, chocolate drizzles, rose petals…etc.

Use it on wedding cakes

Not many people think of this, but why not have a pink/red wedding cake? Most people just choose the boring simple white buttercream for their wedding cakes, ignoring all the other creative options. Even if you still want a white appearance, you can use this buttercream as a filling in between your cakes, and keep the white buttercream for the cake cover.

If you were to use raspberry jam buttercream to frost your wedding cake, it would go very well with some fresh berries on top of the cake and some red, pink, or white flowers.

Use it on birthday cakes

Very similar to wedding cakes, just a smaller version. A colorful birthday cake is something that will certainly create a memorable birthday and impress your guests. ESPECIALLY when the color of the cake is natural and healthy, using natural ingredients instead of food colors.

raspberry jam with buttercream on macarons

Use it to fill macarons

A more creative way to use this frosting is to fill some macarons with it. A classic look can be making your own raspberry macarons and filling them with raspberry jam buttercream, which really brings out the beautiful raspberry color and flavor. If not, you can try using this buttercream with different macaron flavors.

Use it on cookies

Another creative way to use raspberry jam buttercream is to top some cookies with it. Cookies go really well with buttercream because of their crunchy texture which is balanced out by the smoothness of the buttercream. Raspberry jam buttercream goes best with chocolate cookies, but it can be paired with other flavors too. It’s mostly about trying the different pairs and seeing which one you like most.


If you found this recipe useful or have any questions make sure to leave a comment, even if it’s

to just share your thoughts!

Gluten Free cupcake recipe

Gluten Free Cupcake Recipe

The flour is the first thing that comes to mind when we think of gluten free cupcakes. There are numerous gluten-free flours available, but it is critical to understand the various types of gluten-free flours in order to achieve the best results in each cupcake recipe.

The best way to make the perfect gluten-free cupcake recipe is to create a flour blend that has the right balance of flavours and baking qualities. However, the more you bake with gluten-free flours and ingredients, the more familiar you will become with how they affect your baking.

Make sure to use gluten-free baking powder in addition to the flour. In general, it is preferable to check the ingredient labels to ensure that everything is gluten free. Gluten plays an important role in baking, so gluten free baking can be difficult. The gluten-free flours listed below are popular choices for GF cupcake recipes.

Oat flour: It works well in recipes that have a dense texture and slightly sweet. It is very easy to make it at home. It is high in fibre.

Almond flour: If you are looking for a light and fluffy cupcake with a mild flavour, almond flour works well.

Below is a simple but very good method if you want to have a gluten free cupcake.

1 Cup self-raising gluten free flour

1/2 cup Almond flour

3 eggs

1/2 cup vegetable oil

1/2 cup Greek yogurt

Lemon zest and juice ( 1 lemon)

in this recipe there is no need for using baking powder as the self-raising has the required raising agent. This flour can be used for baking lemon cupcake or vanilla. The combination will help you having a fluffy and moist cupcake.

And last but not least, if you are a cupcake supplier and you are supplying gluten free cupcakes, for cupcake delivery purposes to your customers make sure you use airtight containers to keep your cupcake moist. If you use cupcake boxes to deliver your product directly to your customers as, make sure you follow the process to keep your cupcakes fresh and moist.

The Gluten free cupcakes will looks perfect and have amazing texture if your flour is at the right balance!

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Pastry Cream

Pastry Cream

There are so many types of creams that sometimes it can be confusing! In this article there are some definitions that should help you understand the difference between pastry cream and other types of cream.

Chantilly Cream

Chantilly cream is just about the same as whipped cream, but sweeter and with a vanilla kick. Originally, the Chantilly name came from the town of Chantilly in the northern region of France.

Clotted Cream

Clotted cream is a traditional British topping. It is made with full cream cow’s milk or heavy cream. It is heated for hours until it thickens or clots. In fact, the butterfat percentage is about 50, an interesting number per say. This cream is usually served with scones along with some jam. It is similar to cream with very high fat and thick consistensy 

Half and Half Method

Half and half is equal parts of heavy cream and whole milk. It can be used in coffee, ice cream, Panna Cotta and also in cooking.

Heavy Cream

In Australia, heavy cream is commonly known as thickened cream. Both of them contain similar milk fat content percentages and are easy substitutes for eachother in recipes.

heavy cream is usually sold as ‘whipping cream’.

The heavy cream (thickened cream) contains between 35-40 percent milk fat. As it holds its shape after whipping it used for cake decorations and as the filling for pastries.

Pastry Cream (Creme Patisserie)

Pastry Cream is not a cream in fact. It is a rich and a creamier custard thickened with starch and eggs. It plays a key role in many desserts and pastries and mainly used for filling eclairs, cream puffs, cakes (like Boston cream pie), donuts and tarts. Basically,  it is flavoured with vanilla but you are free to add any other flavours that you desire. You can also change the texture of pastry cream and make it into diplomat cream or mousseline cream.

Diplomat cream is just vanilla pastry cream lightened with whipped cream.

Mousseline cream is a combination of pastry cream with softened butter.

Pasty cream can be kept in the refrigerator for up to 7 days.

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easy cupcake recipe

Easy Cupcake Recipe

In today’s world, it is only a matter of less than an hour to have a delicious baked sweet at home. With almost unlimited recipes on the internet, anyone is free to bake; whether it’s a Birthday cake, mud cake, or even some cupcakes. Speaking of delicious baked sweets, so how about a handy, quick, and simple cupcake recipe to prepare in no time? Keep reading as I am sharing my easy and delicious cupcake recipe!

Ingredients you will need for my easy cupcake recipe

Easy cupcake recipe


Easy cupcake recipe – Ingredients

  • 1 1/2 cup Flour
  • 2/3 cup Sugar
  • 1/2 cup Greek yogurt
  • 1/2 cup Vegetable oil
  • 1 1/2 tsp Baking powder
  • 3 Eggs
  • 2 tbsp Rosewater (optional)
  • 1 tsp ground cardamom

First mix sugar and oil together and beat for 5 minutes. Add eggs one at a time and then add cardamom to the mixture. Add yogurt and rosewater, and finally add dry ingredients. Bake at 180˚C for 15 minutes or until your cake tester comes out clean.

You can use plenty of different natural ingredients to garnish your delicious homemade cupcakes. I personally use pistachio and rosebud to top my cupcake with extra aroma and flavour; however you can also use almond flakes, sesame, walnut or even fresh sliced apple on your cupcakes. Make sure to add any type of garnish, as it contributes to the appearance of the cupcake as well as the taste.

Other variations for my easy cupcake recipe

In this easy cupcake recipe I use cardamom for it’s enriched flavour. However you can add your own desired flavours such as vanilla, cinnamon, citrus zest etc … You can also add nuts or fresh berries to your batter and play around to find your desired taste.

easy cupcake recipe

In this recipe I suggest using vegetable oil to help having increase the moistness of your cupcakes, however you can substitute butter for the vegetable oil if needed. Note that to use butter you need to melt it first in the microwave and then let it cool for few minutes or until it reaches room temperature.

Once your cupcakes are ready, make sure you keep them in an airtight or sealed container. This helps the cupcakes remain fresh for up to 4 days.

Let’s enjoy some cupcakes together! – Cupcake Adelaide

Yes, making cupcakes at home is great fun and all, but not all of us love baking. So what’s the solution? You can always enjoy some delicious cupcakes with your family and friends, by simply ordering your desired flavour from the range of flavours on my website! Don’t want a dozen of the same cupcakes? No worries! Have a look at my assorted cupcakes; with 7 different boxes to choose from! And guess what? Each box includes three different flavours. Ordering cupcakes in Adelaide has never been more fun! So, hop on and order your delicious assorted cupcakes now!

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Saffron Persian Love Cake

Saffron Cake

Saffron has a lot of usage in the baking industry. Among all the delicious sweets made with saffron, saffron cake is one that gaurantees pleasure to your tastebuds. This cake is great for any occasion from an afternoon tea party to a special wedding or birthday party.

The saffron cake has a soft and moist texture with heavenly aroma of saffron. You don’t need to use much saffron in your cake to get the lovely aroma and flavour. With only a little amount of saffron you can get a beautiful colour, aroma, and taste!

In fact, saffron mostly comes in thread form. The best way is to grind your saffron into a powder and dissolve it in a hot water.

Some saffron cake recipes use milk in the batter and some don’t. If the recipe has milk dissolve the saffron in luke warm milk and if it doesn’t, use hot water as a dissolving substitute.

The simple but delicious recipe of my saffron cake is so light, fluffly, and moist and definitely worth a try! Below is the recipe for a tasty, moist, delicate and one of the most luxurious cake in the world.

A piece of this cake will bring a smile to your face!

Ingredients for Saffron Cake

1 cup cake flour

1/2 cup almond flour

1 1/2 tsp baking powder

2/3 cup sugar

1/2 cup yogurt or sour cream

1/2 cup vegetable oil

3 eggs

2 tsp ground cardamom

1/4 tsp ground saffron

2 tbsp rose water


preheat your oven to 350 degree Fahrenheit. Dissolve the saffron in 1 tbsp hot water, set aside.

In a medium sized bowl, whisk together all purpose flour, baking powder, cardamom and sieve.

Whisk the eggs and sugar until combined. Add sour cream and oil along with rose water and saffron.

Add the flour mixture to the wet ingredients until just combined. Remember to not over mix the batter.

Butter a 7 or 8 inch round cake tin and line with baking paper. Pour the batter into the cake tin and spread it evenly.

Pro Tip: If your batter has bubbles on the surface after pouring it into your cake tin, simply bang the cake tin on a hard surface gently a few times untill the bubbles are gone.

Bake for 40-45 minutes, or until your toothpick comes out the cake clean.

Remove the cake from the oven, let it rest in the cake tin for around 10 minutes. Remove from the tin and cool on a wire rack. You can also use saffron syrup to top your cake. If you don’t want that much saffron flavour a simple syrup to drizzle on the top of your cake will also do the job. Enjoy!

Why don’t you use natural and healthy spices and ingredients instead of chemicals for the perfect baking outcomes everytime? Check out my other posts for more recipes, interesting topics, and pro tips!

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saffron cupcake

Saffron cupcake recipe

Saffron, the worlds most costly spice can be found in all Persian kitchens. Saffron adds lots of flavour, taste and a rich golden colour to different Persian desserts and dishes. This spice is one of the main ingredients of many traditional Persian desserts, such as Persian pudding, halva, saffron cookies and saffron cupcakes. There are different recipes for each of these desserts, and today we have one of the most original Saffron cupcake recipes.

Saffron cupcakes are one of the most delicious desserts suitable for different occasions such as parties, corporate events, wedding ceremonies, or even having an afternoon tea with family or friends. 

There are many different saffron cupcake recipes. Most of these cupcakes are with butter cream frosting and some have vanilla in the batter. Although the buttercream is delicious and to some extent is one of the major elements of a cupcake I came across very good feedback from some customers last December. Since then I have changed my saffron cupcake recipe compared to the cupcakes near me.

The originality of my recipe

The new edition of my recipe originates back to our one month stay at the Adelaide Central Market. As an experiment I invited people to test samples of the buttercream version and the new version. Over 85% of the tryers said that with the new edition the saffron flavour was amplified and the aroma was explicit. The new saffron cupcake was a fan favourite, and because of this sign I was excited to modify and update my recipe; which would blow up and receive amazing feedback.

saffron cupcake recipeCupcake Adelaide

With my  recipe you can unlock a strong exotic flavour, and a gorgeous golden colour in your cupcakes.

Saffron cupcake


  • 1 1/2 cup Flour
  • 2/3 cup Sugar
  • 1/2 cup Greek yogurt
  • 1/2 cup Vegetable oil
  • 1 1/2 tsp Baking powder
  • 3 Eggs
  • 2 tbsp Rosewater
  • 1 tsp ground cardamom
  • 1/2 tsp saffron syrup


  1. Mix sugar and oil together and beat for 5 minutes
  2. Add one egg at a time and gradually add the saffron syrup to the mixture
  3. Add yogurt and rosewater along with the dry ingredients
  4. Bake at 180˚C for 15 minutes or until tester comes out clean

Since I began to use this recipe my cupcakes have upgraded to a new level, so be sure that this recipe won’t fail to impress your taste buds. Can’t be bothered baking? No worries! Just try my saffron cupcakes in a delicious dozen, or even in the Persian gold assorted cupcake box on my Assorted Box page. Either way, be sure that your mind will be blown with this amazing recipe!

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Bake cupcakes

Persian saffron cookie recipe

Cookie recipe

Whether you want a sweet treat for special celebrations, a mid-day snack, or a goodie, you can choose cookies. Cookies are known for thousands of years and the ones that we know today are modified cookie recipe and techniques created in the middle ages.
In today cookie recipes batter or dough are similar to some types of cake batters. A cookie is a smaller however a dryer version of a cake and the main difference is the amount of liquid used in the recipe. It can be soft, chewy, hard, brittle, light or dense. As a result of this in most cookie recipes base ingredients of the cookies are butter, sugar, egg, flour and inclusions. In baking cookies inclusions are nuts, chocolate chips, oats, nuts and dried fruits. In Persian cookies, adding Persian inclusions such as rosewater, cardamom and saffron makes Persian traditional cookies more delicious and flavourful.

A week before new year (Nowruz) Iranian prepare and bake lots of different traditional cookies to share with loved ones.

Persian Saffron Cookie Recipes

One of the most delicious Persian cookies is saffron cardamom cookie which is an amazing combination of Persian flavours. To prepare this delicious cookie you need to follow my traditional cookie recipes. Be sure this cookie will become you lifetime friend.

– 100g Room temperature unsalted butter
– 25g Vegetable oil
– 60 g Icing sugar
– 1/4 tsp Ground cardamom
– 1/2 tsp Saffron syrup
– 30 g Corn starch
– 1 Egg yolk
– 155g Flour

Beat butter and icing sugar till creamy, add vegetable oil and mix well. Add egg yolk, cardamom and saffron syrup and mix it for another minute. Finally add mixture of flour and corn starch. Split the dough into 15 gram units, shape them in circles and put them on the baking trays. Pre-heat the oven to 180˚C degrees. Add almond flakes, pistachio or sesame on top of each cookie and bake for 10 minutes.
Enjoy it.

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