Raspberry, more Raspberry and some more Raspberry.
I think I said it before, most of my backing happens because of some sort of gather, like a potluck, or because I have something left over and need to use it. Last Wednesday was a potluck and I had something left over from previously baking. As a result these lovely cupcakes were created and I changed the recipe a bit. Cutting cupcakes in half just seemed bit weird to me.
Raspberries are one of my favourite fruits out there, tiny, little, red, soft fruits filled with flavour. Unfortunately, in the middle of winter in Canada they cost a tiny fortune. So, when I needed them for making raspberry cream the other day I used pie filling. Yes, you read right, raspberry pie filling, and it work, perfectly. So why not using this for raspberry cupcakes as well?
– 1 1/2 cup flour
– 1 1/2 tsp. baking powder
– 1/4 tsp. salt
– 1 cup sugar
– 1/2 cup oil
– 2 eggs
– 1 tsp. vanilla
– 1/2 cup milk
– 1/3 cup raspberry preserves
Sift together all dry ingredients and set aside. Then mix together the sugar, oil, eggs and vanilla, beating well. Alternately mix in the flour mix and the milk. Tadaaaa, done. It’s really simple. I actually did a double batch for the potluck and that work fine as well.
The originally recipe says you suppose to bake the cupcakes and after cooling down you should cut them in half, as in top and bottom halves. Then spread the raspberry preserve on the bottom and put the top back on. I know children, they will take that apart and make a mess.
So, I simply mixed in the raspberry preserves and it gave the batter a slightly pinkish, purplish colour but delicious nevertheless. It doesn’t change much in the consistency so you are ok on that side.
Action shots: not as easy as you think.
Fill you cupcake pan (don’t forget to line it with paper) with the batter, make sure each form is only half full so they do not over flow. For the first time I used a ice cream scoop, remembering I had one. It worked really well I have to say and really can recommend this. I think I’ll do that from now on.
Bake at 180°C for about 25 min or until toothpick comes out clean. Let them cool off before you decorate them with the cream.
For the cream: I had leftovers from this recipe so I didn’t have to do that. Check the link on how I made the cream. Once you have that you fill your pastry bag equipped with a star time (like the Wilton 1M) and make a nice swirl on top of each cupcake. I didn’t have the 1M, it was used otherwise, so I used on of the smaller tips. It’s a bit more work but it will look just fine as well.
Tip: By now most of you know, I omit some of the sugar and I did it again. This will result in slightly less sweet cupcakes, which is just fine for me and no one was complaining either. 😉