Rockin' Raspberry Cupcake
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
54
Spice
51
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
40 g
Granulated Sugar1 tsp
Salt3 cups
Cake Flour1 tbsp
Baking Powder1.75 cups
Milk (at room temperature)1.5 tsps
Vanilla340 g
Frozen Raspberries1 tsp
Lemon Juice1.5 cups
Cream Cheese (at room temperature)4 cups
Sugar (confectioners')Directions:
1
Sprinkle with the chocolate cookie crumbs and chocolate chips
2
For the cake batter: Preheat the oven to 350 degrees F; line cupcake pans with 24 cupcake liners
3
Put the butter in the bowl of a stand mixer with a paddle attachment and beat slowly until it is smooth and creamy
4
Add the granulated sugar and salt and cream at moderate speed until the mixture is light and fluffy, 8 to 10 minutes
5
Add the eggs and egg whites together a little at a time, beating after each addition until the eggs are absorbed before adding more
6
Mix until light and fluffy, scraping down the sides of the bowl to insure even mixing, about 5 minutes
7
Sift together the cake flour and baking powder in a medium bowl and set aside
8
Mix the milk and vanilla together in a separate bowl
9
Add one-quarter of the flour mixture to the butter and egg mixture and beat just until blended in
10
Add one-third of the milk mixture and beat just until blended in
11
Repeat with the remaining ingredients, alternating the flour with the milk, until all the ingredients are used
12
Scrape down the sides of the bowl occasionally for even mixing
13
Add 2 ounces of the frozen raspberries and continue mixing until the batter is a light pink color
14
Scoop some batter into each liner and crumble some of the remaining 3 ounces of raspberries on top of each
15
Bake until an inserted toothpick comes out clean, 20 to 22 minutes
16
Let cool completely before frosting
17
For the raspberry sauce: Put the raspberries, granulated sugar, lemon juice and 1/4 cup water in a pot and bring to a boil, stirring
18
Simmer until reduced, 10 to 15 minutes
19
For the cream cheese frosting: Cream together the cream cheese and butter until light and fluffy using an electric mixer
20
Slowly add the confectioners' sugar and mix until well combined
21
Mix in the vanilla
22
To assemble, core out the center of each cupcake and fill with some raspberry sauce
23
Frost with the cream cheese frosting