Friday, 13 July 2012

Scrumptious Cutesies

Mini-Raspberry Cupcakes

These scrumptious little cupcakes pack a darling sweet punch, with raspberry extract baked into the cake with buttercream that's colored pink

 now tell me... can you look at that and resist?

  • 1 stick(s) (1⁄2 cup) unsalted butter, softened
  • NaN mls sugar
  • 1 1/2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 2 large eggs
  • 1 teaspoon(s) raspberry or vanilla extract
  • NaN mls milk
  • NaN mls all-purpose flour
Raspberry Buttercream
  • 1 stick(s) (1/2 cup) unsalted butter, softened
  • NaN mls confectioners’ sugar
  • 4 tablespoon(s) milk
  • 1 teaspoon(s) raspberry or vanilla extract
  • 1/2 teaspoon(s) salt
  •  Red or pink gel or liquid food color (optional)
  1. Heat oven to 350ºF. Line mini-- muffin pans with paper liners. (Don't worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.)
  2. Beat butter, sugar, baking powder and salt in a large bowl with electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
  3. Bake 15 minutes or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to rack. Cool completely.
  4. Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.
Tips & Techniques
Bake and frost these the day before— they’ll still taste fresh. Store in an airtight container in refrigerator. Serve at room temperature.

Nutritional Information
(per serving)
Total Fat4g
Saturated Fat3g
Total Carbohydrate16g
Dietary Fiber0

No comments:

Post a Comment