Raspberry Cupcakes with Pink Cream and Chocolate Hearts
Baking and Desserts | American cuisine
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Recipe for making <a href=http://eda.ru/recipe/12858/>pink buttercream</a> Recipe for making <a href=http://eda.ru/recipe/12859/>chocolate hearts</a>
Ingredients
- Wheat Flour - 2½ cups
- Wheat Flour - 2 cups
- Baking Powder - 2½ teaspoons
- Salt - 1¼ teaspoons
- Milk - 1¼ cups
- Vanilla extract - 1 tablespoon
- Butter - 18 tablespoons
- Sugar - 2¼ cups
- Farm fresh eggs - 6 pieces
- Raspberry leaves - 12 oz
- Red Food Coloring - to taste
Step by Step guide
Step 1
In a blender, puree half of the raspberries. Cut the remaining raspberries into small pieces.
Step 2
Preheat the oven to 356°F (350 degrees Fahrenheit). Take 2 muffin pans with 12 cups each and place a paper liner in each cup.
Step 3
In a bowl, mix both flours, baking powder, and salt. In another bowl, mix the milk and vanilla.
Step 4
Using a mixer, beat the softened butter in a bowl until light and fluffy, about 3 minutes. Gradually add the sugar and beat for another 3 minutes. Add the eggs one at a time, beating until well combined.
Step 5
Gradually add the flour mixture, then the milk, mixing on low speed.
Step 6
Add the raspberry puree and raspberry pieces, and gently fold in. Then add a few drops of food coloring until you reach your desired color.
Step 7
Fill the muffin cups three-quarters full with batter and bake in the oven until done, about 20 minutes, checking with a toothpick.
Step 8
Cool in the pan for 15 minutes and transfer to a serving plate.
Step 9
Decorate with pink cream and chocolate hearts. (see note)
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