Raspberry Cupcakes

Pink cupcakes without the red food coloring.

Raspberry Cupcakes

I haven’t made cupcakes in years. My daughter’s club meets this Friday and I asked her if I could make some Valentine themed cupcakes for her meeting. Since they meet every other week their next meeting would be after Valentine’s Day. With a complete look of horror, she cautiously said yes. My kids always freak out when I cook for their friends because they claim I don’t cook ‘normal’ food. Sorry I’m not a frozen chicken nugget box macaroni kind of cook. When I told her I made raspberries cupcakes, she was truly horrified. ‘No one eats raspberries, Mom!’ I made her try one and she lived.

The thing about cooking with raspberries is that not only do they fall apart immediately but they become slimy and mushy which is a real texture issue for me. I like to cook, puree and strain them before I use them in hot recipes. Always strain them after you puree because those tiny little seeds can get caught in your teeth and are difficult to dislodge. Nothing is worse than watching the discomfort of your guests having to pick their teeth discreetly.

The icing was another concern for me. While I love buttercream and cream cheese frostings, they sure pack the calories to the cupcake so I opted for the seven minute frosting; you know the one that tastes like fluffy marshmallows that your grandmothers probably made. Nobody makes it anymore because let’s face it – who wants to stand over a double boiler with a blender going for seven minutes? I found an easier way to make this divine icing. Can you tell I not only licked the beaters but wouldn’t share?

I found the Diamond Shimmer Sugar at TJMaxx. Every now and then they have interesting pantry items that add a distinctive touch to your food preparations.

Raspberry Cupcakes makes 40 cupcakes

4 ½ cups of cake flour

4 ½ teaspoons of baking powder

1 ½ teaspoons of salt

1 cup of whole milk, room temperature

4 large eggs, room temperature

1 Tablespoon of vanilla extract

2 sticks of unsalted butter, room temperature

3 cups of sugar

2 (6oz) containers of fresh raspberries

¼ cup of water

5 Tablespoon of sugar

1/8 teaspoon of salt

40 cup cake liners

Raspberry Seven Minute Frosting (recipe below)

Diamond Shimmer Sugar Sprinkles

In a medium size saucepan add the raspberries, the ¼ cup of water, 5 Tablespoons of sugar and the 1/8 teaspoon of salt. Heat over medium heat until all the sugar dissolves, about 2-3 minutes. Pour the contents into a food processor and puree. Strain the puree with a fine mesh strainer and discard the seeds. Set the raspberry puree aside.

Preheat the oven to 350 degrees.

In a large mixing bowl combine the flour, baking powder and salt. In a medium size bowl whisk the milk, vanilla and the raspberry puree together. In the bowl of a standing mixer, cream the butter until light and fluffy. Add the sugar and beat for about 3 additional minutes. Add the eggs one at a time until fully incorporated. Scrape down the sides and beat until smooth. Alternate the flour mixture and the milk mixture into the creamed butter mixture starting and ending with the flour mixture until all is completely blended. Place liners in the cup cake pans. Pour the batter into each cupcake liner until it is ¾ full. Bake for 20 minutes and let cool in the pan for 15 minutes on wire racks.

Raspberry Seven Minute Frosting

1 (6 oz) container of fresh raspberries

1 cup of sugar plus 3 Tablespoons divided

3 Tablespoons of water

Tiny pinch of salt

2 large egg whites

1 teaspoon of vanilla

1 Tablespoon of light corn syrup

In a small saucepan add the raspberries, 3 Tablespoons of sugar, 3 Tablespoons of water and a tiny pinch of salt. Cook over medium heat for about 2-3 minutes until the sugar dissolves. Puree the raspberries mixture in a food processor. Strain the puree and discard the seeds. Set aside the puree.

In a medium saucepan add 1 of water and bring to a simmer. In a standing mixer bowl whisk the egg whites, the raspberry puree, the vanilla, and the corn syrup together. Place the standing mixer bowl over the saucepan with the simmering water. Do not let the water touch the bottom of the bowl. Cook whisk constantly for about 7-10 minutes or until the raspberry mixture is 160 degrees. Attach the bowl back into the standing mixer with the whisk attachment. Whisk on medium speed for five minutes. Raise the speed to medium-high and whisk for five additional minutes or until stiff peak are formed and the frosting is room temperature. Frost each cupcake and sprinkle with the Diamond Shimmer Sugar.

Makes 40 cupcakes

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

gdfo February 27, 2013 at 01:36 AM
Pam, I was looking around on the Patch for a way to contact you. Is it ok with you if I make some wine suggestions on your other recipes?
Pam Reich Hopper February 27, 2013 at 01:47 PM
sure that would be great!


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