Sunday, August 8, 2010

Cupcake Hero August!

Hello y'all!

I didn't win last month but I came in 2nd, so I'm giving it another go!Congradulations to (vegan) CUPCAKES and Other Culinary Creations! My oven has been broken so I haven't been able to make many cupcakes but I was able to make a cupcake for the August edition of Cupcake Hero! I had many different cupcakes that included raspberries so picking which cupcake I would make for August was pretty difficult. I made one cupcake that had a full cup of squished raspberries in the batter and that cupcake came out WAY to dense. The fresh whipped cream was also not the right choice for the icing. So that cupcake was easy to mark off the list. The second cupcake that was a close runner up was my raspberry vodka cupcake that I have previously posted about, but I don't like the idea of putting alcohol in my Cupcake Hero contender incase the host for the month doesn't drink alcohol (Yes I'm thinking about you CUPCAKES and Other Culinary Creations)! So I ex'd that one out pretty quickly as well. And then I had a lightbulb moment and BAM the PERFECT cupcake was born. Introducing the Lip-Smacking Raspberry Cupcake:


3/4 cup raspberries
12 paper liners
1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 large egg whites
3/4 cup milk, at room temperature
1/2 cup (1 stick) butter, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract

1.) Preheat the oven to 350 degrees F. Place paper liners in one 12-cup cupcake tin.
2.) Whisk flour, baking powder, and ssalt together in a small bowl to combine; set aside.
3.) Whisk egg whites and milk together in a small bowl to combine; set aside
4.) In a large bowl with an electric mixer on medium-high speed, beat butter until creamy. Add sugar gradually, beating until light and fluffy, scraping down the bowl once or twice.
5.) Beat in vanilla extract. Add the flour mixture in 4 additions, alternating the egg and milk mixture. Begin and end with the flour mixture, make sure everything is combined.
6.) Fold 3/4 cup raspberries into the batter.
7.) Divide batter evenly using an ice cream scoop or two spoons.
8.) Bake for 20-23 minutes or until golden brown. You can also test them by touching the tops of the cupcakes, if they spring to the touch then they are ready!

Raspberry buttercream:

1 stick butter
3/4 cup raspberries
4 cups icing sugar
1 teaspoon vanilla extract

1.) In a large bowl, cream the butter until light and fluffy
2.) Add the icing sugar and beat on the lowest setting until fully combined.
3.) Add vanilla extract and beat on medium-high until it is a light brown color
4.) If the icing is too thick, add 1 tablespoon of milk
5.) If it is too runny for your liking, add more icing sugar
6.) Add the raspberries to the mixer. Adding the raspberries in the mixer will make the icing turn a pretty pink and you will see the loverly raspberry seeds.

Put in a icing bag with your favorite tip and pipe on this beautiful icing onto your cooled cupcake.

Eat and ENJOY! (I sure did!)



  1. Yummy! Send cupcakes with your Mom to Buda next weekend - if you don't come along. If you come, then just bring them yourself!

  2. Please make me these when I get back! Raspberry is my favorite fruit/flavor! YUM!

  3. Those raspberry cupcakes were fabulous!!!

  4. (Let's try that again...)

    Those raspberry cupcakes were fabulous!!!

  5. So cute and what a pretty swirl. Good luck!