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!


1 comments:

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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