Raspberry Vanilla Cupcakes
I recently joined a “Stitch ‘n’ Bitch” club and decided to bake a batch of cupcakes for my first appearance. I made raspberry vanilla cupcakes filled with raspberry jam (it call for preserves, and I had no idea that meant jam, so I made my own!) and topped with a lemon lime cream cheese icing.
They turned out really well. See recipe below.
CUPCAKES
1 1/2 cups all-purpose flour
1 1/2 tsp baking power
1/4 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 tsp vanilla
1/2 cup buttermilk
1/3 cup raspberry preserves (see recipe below)
In a small bowl, mix together flour + baking power + salt.
In a large bowl, using an electric mixer, beat sugar + oil + eggs and vanilla together until smooth. Alternately mix in flour mixture and milk, making 3 additions of flour and 2 of milk. Beat until smooth.
Scoop batter into cupcake lined pan. Bake at 350 degrees for 20 to 25 minutes. Let cool for 5 minutes in pan and remove onto cooling rack.
Cut small cone shaped wholes in the top of the cupcakes and fill with raspberry preserves. Put cones back in place top filled cupcakes with icing.
—————–
RASPBERRY PRESERVES
2 cups raspberries
1 cup sugar
Simmer raspberries + sugar on medium low heat for 35 minutes stirring often until preserves are thick and syrupy.
—————–
ICING
1 cup butter
5-6 cups powdered sugar, sifted
1/4 cup lemon juice
1 tbsp lime juice
1 tsp vanilla
1 tsp lime zest
Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, lime juice, lemon juice, lime zest, and vanilla, beat until combined. Add more powdered sugar until you get to the consistency you want.
