Saturday, July 9, 2011

Diary of a Secret Housewife: Raspberry Cupcakes with Vanilla Buttercream Frosting

Hello!  Remember me?  I used to blog here.  But then I started a new job, got super swamped, and started neglecting my blogging duties.

Sigh.  Sorry.

As an apology/peace offering, let me offer you some cupcakes.

These cupcakes are loaded with tart, juicy raspberries, and covered with a quick and easy buttercream frosting.  My husband insists that they are muffins, but my feeling is that any little cake with frosting can and should be called a cupcake.  What ever you call them, though, they are super easy to make and quite delicious.

Ingredients (for 18 cupcakes):

For cake:
1 1/3 AP flour
1/4 cup cake flour
1 1/2 teapoons baking powder
Pinch of salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/2 cup whole milk
1 teaspoons vanilla extract
1 cup frozen raspberries (fresh raspberries tend to sink and turn to mush while baking)

For buttercream frosting:
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
A few drops of red food coloring (optional)

Make cake.  Preheat oven to 350 degrees.  Line muffin pans with liners.  Whisk dry ingredients in a bowl.  In a stand mixer, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating after each addition.

Reduce speed to low.  Add dry ingredients to the creamed butter in 3 batches, alternating with the milk.  Add vanilla.  Gently fold the frozen raspberries into the batter.  Portion the batter into the muffin cups.

Bake cupcakes for 18-20 minutes, or until a toothpick stuck into the center of a cupcake comes out clean.  Cool cupcakes on a rack.

In the meantime, prepare the frosting.  Beat butter and one cup of sugar at medium speed until fluffy and creamy.  Then add the milk and vanilla -- don't worry if the mixture looks broken or curdled initially, as it will come together during beating.  Add the remaining sugar, a little at a time, until it is sweet enough for your taste and thick enough for piping.  Add the food coloring, if desired.

Pipe the frosting onto the cooled cupcakes.  Enjoy!


BigAppleNosh July 9, 2011 at 12:17 PM  

Yum! I love how you made the frosting look like a rose, so pretty :)

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