I just made these cupcakes for the New Year’s party at my house. I love that even though organic raspberries are so expensive nowadays; with some adjustment, I can still enjoy organic raspberries with cupcakes. I use freeze dried raspberries, organic raspberry chocolate flavored syrup, and raspberry curd; they are available year round at specialty store.
Yes, these cupcakes are time-consuming, and yes, these cupcakes will be more expensive to make than regular vanilla cupcakes, but they are really worth making for your special occasion. (hint, Valentine’s day is coming soon.)
Hope you enjoy making this one. If I could, I would have made these for all of you. 🙂
- 1+3/4 cups cake flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk, at room temperature
- 1/3 cup heavy cream, at room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened Dutch-process cocoa powder
- 1/4 cup boiling water
Preheat oven to 350 ํF. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Combine milk and cream. Set aside.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined. Do not overmix.
To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.
Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tin halfway through, until tops are golden and a cake tester inserted in centers comes out clean, about 16-18 minutes. Leave cupcakes to cool in the tins for 10-15 minutes before transferring them to wire racks to cool completely.
- 6 egg whites
- 1+1/4 cups sugar
- 1/4 teaspoon cream of tartar
- 2 cups unsalted butter, at room temperature, cut into small cubes
- 2 teaspoons vanilla extract
- 1/8 teaspoon fine sea salt
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over a saucepan of simmering water. Continue to gently whisk the mixture until it is very hot to touch (about 130 ํF on a candy thermometer).
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they are tripled in volume and are thick and glossy and hold stiff peaks, 3-4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1-2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. If the buttercream take on a curdled appearance, just keep mixing until it comes together. Once the frosting is fluffy and creamy, blend in vanilla and salt. Beat until fully combined.
- 1 cup sugar
- 1 tablespoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 8 large egg yolks
- 1/4 teaspoon salt
- 1+1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
- 1 cup raspberries
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks then whisk in lemon juice and salt.
Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes. Do not boil.
Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (It can be stored in the refrigerator in an airtight container, up to 2 weeks).
In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd.
- marble cupcakes
- vanilla buttercream
- raspberry curd
- organic raspberry chocolate flavored syrup
- freeze dried raspberries
Use a pairing knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake. Discard pieces. Spoon 1-2 teaspoons raspberry curd into each hollowed-out cupcake.
Frost each cupcake with vanilla buttercream. Drizzle with raspberry chocolate flavored syrup and top with freeze dried raspberries
- cupcake recipe is from “Martha Stewart’s cupcakes.”
- buttercream recipe is from “Vintage Cakes” book by Julie Richardson
- raspberry curd recipe is from marthastewart.com OR buy this Harrowgate Raspberry curd like I did.
P.S. If you like the green centerpiece in one of the pics, check out my other blog, doingso.com