Baking: Raspberry Cupcakes

Happy Friday!

Today I will be showing you how to make Tanya Burr's (@TanyaBurr) scrumptious Raspberry Cupcakes (with a twist!). This recipe is found in Burr's first ever baking book, Tanya Bakes, and it is great! The cupcakes are tangy, yet sweet — the perfect summer treat! Purchase Tanya's book for the original recipe of these cupcakes and more delicious baking recipes, here!

Servings:

Makes 12 regular-sized cupcakes (24 mini cupcakes)

Prep Time:

40 minutes

Ingredients:

For the cupcakes:

• 1/4 cup butter, softened

• 1 cup sugar

• 1 egg

• splash of vanilla extract

• 1/2 cup plain flour

• 2 teaspoons baking powder

• 1/2 cup whole milk

• raspberry jam, for the filling (or in my case, fresh raspberry juice!)

For the icing:

• 1 cup butter, softened (might need less!)

• 2 cups icing or powdered sugar (might need more!)

• 1/2 teaspoon vanilla extract

• pink food coloring (which I didn't have..oopsie!)

To decorate:

• raspberries and edible gold glitter (this is optional!)

Prep

Preheat the oven to 350ºF.

Line the cupcake/muffin tray with paper baking cups.

For the cupcakes:

1. Cream together the butter and sugar until light and fluffy.

2. Mix in the egg and vanilla extract, then fold in the flour and baking powder.

3. Slowly add in the milk until you have a smooth batter.

4. If using fresh raspberry juice: purify/juice about 5 fresh raspberries using a juicer or blender, and add this juice to your batter (you can add more or less raspberries depending on how much of that tangy flavor you want in your cupcakes!).

5. Spoon the mixture into the cupcake baking cups and bake for 18-20 minutes.

6. Once golden brown, or thoroughly baked, take out of the oven and transfer to a wire rack to cool.

7. If using jam: once cool, cut a hole in the middle of each cupcake and spoon in enough raspberry jam to fill each hole.

For the icing:

1. In a bowl cream the butter.

2. Carefully add the icing/powdered sugar until well incorporated.

3. Mix until light and smooth, then add the vanilla extract and a few drops of food coloring to make a light pink icing.

4. Pipe the icing onto the cupcakes.

For decorating:

1. Top each cupcake with a raspberry dipped in edible gold glitter (or left over powdered sugar as I did!)

Bon Appétit!

Xo, Naydeline