Vanilla cup cakes with Raspberry Icing

I found this recipe on Good things Catereds blog.

This is such a great cupcake and the icing is amazing!!! My Mother in Law suggested putting a raspberry on top and it makes the cup cake  looks so much better :)!

Things I did differently:

With the cup cake batter:

Instead of using a vanilla bean I used more vanilla extract. I used 1 cup and a half of fresh raspberries instead of adding raspberry extract. I used all purpose flour instead of cake flour.

With the icing :

I also did not separate the seed from the raspberries. I also put the icing in the fridge to chill for a couple hours before I iced the two cup cakes for dessert.

French Vanilla Cupcakes with Fresh Raspberry Icing

Cupcakes:                                                                               Icing:
1 1/2 c. cake flour, sifted                                                    1/2 c. unsalted butter
1/2 c. unsalted butter, softened                                       1/2 c. shortening
1 c. sugar                                                                                 1/2 c. fresh raspberries
1 1/2 tsp baking powder                                                     1/8 c. granulated sugar
1/4 tsp salt                                                                              1 tsp vanilla extract
3 eggs, room temperature                                                  2 tsp raspberry extract
1/2 c. whole milk                                                                  4 c. powdered sugar, sifted
1 vanilla bean                                                                         1 Tbsp meringue powder
1/2 tsp vanilla extract                                                         pinch salt

Step One -Preheat oven to 350 degrees and line cupcake pan with baking cups
Step Two -In large bowl, combine flour, baking powder, salt, and whisk to combine thoroughly. -Set aside.
Step Three -In bowl of stand mixer, beat butter on high until soft, about 30 seconds.
-Add sugar and beat on high until light and fluffy, about 3 minutes.
-Add eggs one at a time, fully incorporating after each addition.
-Add innards of vanilla bean and extract.
Step Four-Turn mixer to low and alternatively add milk and flour mixture until fully incorporated.
Step Five-Using spoon or scoop, divide batter evenly among baking cups (should fill about 3/4 full).
Step Six-Place in oven and bake for about 20 minutes, or until toothpick inserted in center of cupcakes comes out clean.
Step Seven-Remove from oven and let cool completely before icing.
Step Eight -Meanwhile, in a small saucepan over medium heat, combine raspberries, granulated sugar and 1/4 c. water.
-Let boil down, stirring occasionally, until thick enough to stay on back of a spoon, about 10 minutes.
-Remove from heat and pour into a chinois (or very fine strainer) positioned over a small bowl.
-Using back of spoon, push raspberry mixture through the strainer to remove seeds.
-Place raspberry mixture in fridge to cool.
Step Nine -In large bowl, combine powdered sugar, meringue powder, salt, and whisk to combine.
-Set aside.
Step Ten -In bowl of stand mixture, combine butter and shortening.
-Stirring on the lowest setting, add vanilla extract and raspberry extract, scraping down sides, to combine well, about 2 minutes.
-Remove raspberry mixture from fridge (should be about room temp or a little cooler), and add 1/8 c. of mixture, stirring to combine thoroughly.
-Keeping mixer on lowest setting, slowly add powdered sugar mixture.
-Once incorporated, slowly add raspberry mixture, 1 Tbsp at a time, to reach desired texture.
Step Eleven-Once cupcakes have cooled, pipe icing on and decorate as desired.


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