Vanilla Cupcakes with Raspberry Frosting- recipe

PREPARATION TIME
35 MIN.
COOKING TIME
15 MIN.
COOLING
1 H.
OUTPUT
30 Cupcakes of varying size, Approximately freezes

INGREDIENTS

  • 30 muffin paper liners of various sizes
  • 1 1/2 cups (375 ml) unbleached all-purpose flour
  • 1 1/2 teaspoons (7.5 ml) baking powder
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 1 cup (250 ml) sugar
  • 1 1/2 teaspoons (7.5 ml) vanilla extract
  • 6 tablespoons (90 ml) canola oil
  • 2/3 cup (150 ml) milk
  • 8-10 Raspberries (depends on the choice)

PREPARATION

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Place the paper liners on a baking sheet (one size per sheet). Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the eggs with the sugar and vanilla with an electric mixer for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon. Drizzle in the oil, beating constantly.
  4. On low speed, add the dry ingredients alternately with the milk, until smooth. With an ice cream scoop, fill three quarter up the paper liners with batter. Bake for about 10 to 15 minutes, depending on their size, or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely.
  5. With a pastry bag fitted with a fluted or plain tube, frost the cupcakes with the Mango or Raspberry Frosting. Garnish with a scoop of mango or a fresh raspberry.
Steps of preparing Vanilla cupcakes

Steps of preparing Vanilla cupcakes

Tattooed-Martha-Raspberry-Tea-Cupcakes-with-Raspberry-Buttercream-Frosting-3-1024x682

Tattooed-Martha-Raspberry-Tea-Cupcakes-with-Raspberry-Buttercream-Frosting-3-1024x682

Frosting

Frosting

Vanilla Cupcakes with Raspberry Frosting

Vanilla Cupcakes with Raspberry Frosting

NOTE

If you make standard sized cupcakes, place the paper liners in a muffin cup pan to prevent them from flaring while baking. If you bake two or three sizes of cupcakes, make sure to bake sheets of all of the same size cakes.

Raspberry Frosting

INGREDIENTS

  • 3/4 cup (180 ml) unsalted butter, softened
  • 2 1/2 tablespoons (37.5 ml) unbleached all-purpose flour
  • 1/2 cup (125 ml) mango puréeor
  • 1/2 cup (125 ml) seedless raspberry purée
  • 2/3 cup (150 ml) sugar

PREPARATION

  1. In a saucepan, melt 60 ml (¼ cup) of butter. Add the flour and cook for 1 minute, stirring constantly. Add the fruit purée and bring to a boil, stirring with a whisk. Simmer gently for about 30 seconds, stirring constantly.
  2. Pour into a bowl, cover with plastic wrap directly on the mixture and let cool to room temperature.
  3. Add the sugar and the remaining butter and beat with an electric mixer for about 5 minutes or until the frosting is smooth and creamy.

NOTE

This frosting will keep for about 3 days at room temperature or refrigerated. In the latter case, let cool to room temperture and beat again to restore its smooth and creamy.

 Happy eating & Happy reading!!!

Disclaimer: Images are taken from PINTEREST and recipe is from a bakery chef of a luxury hotel but tried and tested in my kitchen.

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