I went raspberry overload with this recipe. Decorate the Raspberry Cupcake with Swiss Meringue Raspberry Buttercream. Drizzle with raspberry juice that has been set aside, and top with fresh raspberries. I used frozen raspberry for two seasons, it is inexpensive, and it is convenient. Also, for this cupcake, frozen raspberry works best folded in the cake batter and frosting.
Fresh organic raspberry is getting more expensive, by using frozen raspberry, you can make this cupcake all year round.
- 2 + 3/4 cups all-purpose flour
- 1/2 cup cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1 + 1/2 teaspoons vanilla extract
- 3 large whole eggs plus 1 egg white
- 1 cup milk
- 1 cup organic frozen raspberries, thawed out
Preheat oven to 350 ํF. Line standard muffin tins with paper liners. Sift together both flours, baking powder, and salt.
Squeeze out frozen raspberries. Set juice and raspberries aside separately.
With an electric mixer on medium high speed, cream butter, sugar, and vanilla until pale and fluffy. Add eggs, one at the time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with the milk, and beating until well combined. fold in raspberries by hand.
Divide batter evenly among lined cups, filling each three-quarters full, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 18-20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto rack and let cool completely.
Cake is adapted from Martha Stewart’s cupcakes book
Frosting is adapted from Martha Stewart’s cupcakes book