|Meet my beautiful Snati and her parents :D (one of which is being mean;) )|
I decided I would make a little treat for my stepmom (and my dad ofcourse ;) ), and i´ve been meaning to make something with Raspberries for a while now - so I took the chance and made these little cuties.
They are very straight forward vanilla cupcakes, very moist and delicious. But I have to say the frosting is the "come back for more" key in this cupcake .. it´s very nice. And the best thing is I made it up on the spot and didn´t follow a recipe (sorry for the bragging).
Here is the recipe for the cake, I split it between 12 cupcake liners but I think I should have used 13 since they were a bit overflowing, but it adds up to around a quarter cup each (of batter)
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla bean paste or vanilla extract
zest of 1 small lemon and 1 small orange
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
(I experimented a little with the milk, I took a quarter cup put a little white wine vinegar and filled up with milk, and let it sit for approx.5 min put around a quarter cup of raspberries along with the milk in a blender - mix +sift the stones out, and used 1/4 cup of that mix. I don´t think it did a lot of difference to the cupcakes, but I still thought I should let you know )
Preheat oven to 370(I used it without the fan, bottom heat). Prepare the muffin tin with paper liners and set aside.
In the bowl of an electric mixer beat together sugar and butter until light and fluffy. Beat in the eggs one at a time, combining well before adding the next egg. Beat in the vanilla paste or extract and lemon + orange zest.
Combine the flour, baking powder and salt together in a medium bowl.
With the mixer on low speed, slowly add in half the flour mixture, then the milk, then the remaining flour. Mix just until combined.
Scoop the batter evenly between each of the muffin cups. Bake for around 17 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the pan and let cool on a wire rack completely.
Raspberry/Strawberry Butter cream
3/4 cup frozen raspberries
1 cup frozen strawberries
tbsp lemon juice
1 tbsp honey
200 gr butter, room temp
1 cup icing sugar
1 tsp vanilla
Put the berries in a small saucepan, spread the sugar on top and add lemon juice, allow to simmer over low heat. When Raspberries have fallen apart and the strawberries are soft move to the blender and blitz away. Strain the mixture back into the pot getting rid of most of the seeds (I like a little bit of seeds just for looks) put the saucepan back over very low heat - add honey and allow to simmer until it gets a bit thicker - allow to cool. Add butter and 1/4 cup icing sugar in a mixer and mix until fluffy,
add around half of the berry mixture to the butter and mix, add 2/4 icing sugar and mix, add rest of berry mixture - mix - and then rest of sugar + vanilla and mix. Pipe as desired when the cakes have cooled completely.
|I could have drank that thing, it was so nice|
|Pretty little things|
The buttercream was very easy to pipe and tasted delicious, I think the best tasting frosting I have had. I did make one mistake by adding 1 cup + a little under a 1/4 cup icing sugar and as you can see its not completely smooth when you pipe it, so I changed it in the recipe above :D
Enjoy everyone .. ps. I wrote this post yesterday but like we know mothersday was the day before yesterday ;)