One of the blogs I follow, I heart cuppycakes, holds a competition each month called Cupcake Hero. The competition is hosted each month by the person who won the previous month. Here's the link to this month's competition. The ingredient is raspberries, and since I just picked some really yummy ones up from a local farm (Wilson Farm) I thought it was time to get baking and enter the competition for once instead of just reading about it. I couldn't decide on one idea so I made two different kinds of cupcakes.
Chocolate Cupcakes with Raspberry Whipped Cream
For these cupcakes, I used this cupcake recipe, which I've used before.
For the raspberry whipped cream:1c whipping cream
1T sugar
1T raspberry sauce
Whip the cream and sugar for about 2 minutes, until it begins to thicken. Add in raspberry sauce and continue to whip until soft peaks form.
For the raspberry sauce, I used some of the filling from my other recipe below. You can also mash the raspberries and use the juice and small raspberry pieces from that. More or less raspberry sauce can be added to taste.
Raspberry Lemon Cupcakes
Makes 6
For the cupcakes (adapted from Love and Olive Oil):1/2 + 1/8c all-purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4c sugar
1/8c light brown sugar
1/8c olive oil
1/2c 2% milk
1tsp vanilla extract
1 tsp lemon juice
For the raspberry filling:
1/2 pint raspberries
1/3c sugar
3T lemon juice
1T cornstarch
For the butercream:
1/4c butter
1.5c confectioners' sugar
1.5T raspberry filling
1tsp lemon juice
1/2 T 2% milk
Preheat oven to 350. To make the cupcakes, mix together flour, baking powder, baking soda, salt, sugar, and brown sugar. In a separate bowl, whisk together oil, milk, lemon juice, and vanilla. Mix into the dry ingredients. Fill cupcake liners and bake about 20 mins.To make the filling, mash berries and add to a saucepan along with sugar, lemon juice, and cornstarch. Stir constantly as mixture boils and thickens. Allow to sit at room temperature until cool and thick.
For the frosting, cream the butter until fluffy. Add confectioners' sugar 1/2c at a time. Add lemon juice, raspberry filling, and milk, and mix until light and fluffy. If too runny, add more sugar. If too thick, add milk.