Monday, January 23, 2012

Fresh Raspberry Cupcakes with Fresh Raspberry Buttercream

We made a valiant effort to eat all of our meals at the table this weekend, dinner not coffee table. During one of our little stints scarfing down the 4th burger of the weekend (I blame me totally..and the male child in my belly). During one of these stints my daughter said to us "we need to pray, we need to pray".

Normally Indigo and I say a nightly prayer and that's it, so I thought it was adorable that she wanted to say a prayer before our 4th maybe 5th. So the prayer went a little like this...

Indigo : "Dear god thank you for this food, please keep everyone safe in warm beds tonight. Bless Jesus Christ, and Jesus please make my friend Jack invisible- AMEN."  And then she ate her lunch.

If that lovely adorable over the top cute prayer doesn't get answered, I will go make Jack invisible myself - or at least offer him a burger to remain scarce.

Raspberry Cupcakes (makes 24 cupcakes)
{Full Printable Recipe} 

• 3 cups raspberries
• 3 tbs sugar, for the raspberries
• 1/4 cup half & half, at room temperature
• 6 large egg whites, room temperature
• 1 Tbsp vanilla extract
• 2 1/4 cup cake flour, sifted
• 1 3/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 12 Tbsp unsalted butter (1 1/2 sticks), softened


Three hours before baking, toss your raspberries with 3 tbs white sugar. Smash raspberries with a fork or potato masher. Let them sit in a bowl and become nice and juicy (3 hours time). Once ready, puree this mixture in your food processor. Reserve ¾ cup of this puree for the cupcakes, 3 tbs for the Butter Cream. The rest can easily be used over ice cream.

Preheat oven to 350 degrees and prepare your baking dishes. I made 24 cupcakes in liners. You could always make a cake if you prefer. In small bowl, combine puree, milk, egg, vanilla and mix with fork until well blended. In bowl of stand mixer (or with a hand mixer), add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and hand beat for 30 more seconds. Divide the batter evenly among the pans or into your cupcake liners about half way. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean (time will vary).

Let cupcakes rest in pan for about 10 minutes and turn out onto wire racks. Let cupcakes cool completely (about 2 hours).

 Raspberry Buttercream

• 3 tbs fresh raspberry puree
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• 3 1/2 - 4 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract


In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons cherry puree.

PS - Raspberries do have seeds, so if you have an aversion to the texture in general I would not recommend these cupcakes...but if you love a freshly made cake that is flavored with fresh fruit, then by all means...OPEN UP.


SprinkleBakes said...

And so is your little Indigo. :)

Rosa's Yummy Yums said...

Indigo is so sweet!

Those cupcakes must be divine! So pretty and girly.



Sunshine said...

How adorable!

Treat and Trick said...

Gorgeous and must be terrific taste!

Fun and Fearless in Beantown said...

I love these cupcakes! They look and sound beautiful!

Kelly said...

Wow, those look so good! and are so prety for valentine's day!

Anonymous said...

Wow those look delicious!

Rosemary said...

How absolutely adorable --Indigo's prayer and the cupcakes. (Love all things raspberry!) You are a real artist!

Jacki said...

Gorgeous! Thank you for sharing!

Eileen said...

The cupcakes look great and I love the pictures! I have the pink sparkly heart plate too :)

Jenn said...

LOL.. how adorable! Now remember these things when she turns 16 and starts praying that Jack will ask her to the prom!! :)

What a yummy little snack! I love, love, love anything with raspberries in it... did I mention I loved them??

From the Kitchen said...

I love the prayer and the recipe!! Both very sweet.


Laurie {Simply Scratch} said...

Cute!! I think I'll make them for Valentine's Day!!

Kristen said...

Children offer the sweetest prayers! What a riot!

Those cupcakes are luscious. I just LOVE raspberries; seeds and all.

teresa said...

cutest prayer ever, cutest cupcakes ever too!

The Harried Cook said...

What a lovely prayer! Love it when my little girl prays too :) she prays for all of us, and all her toys and the household appliances too :) and how gorgeous are those cupcakes!? Just beautiful... your food styling is great! Great post :)

Sue said...

What a precious little prayer from Indigo:) Your cupcakes are so pretty! Stunning photos!

Clements Family said...

Beautiful! I love I must try this!

Eliana said...

Hmmm - these cupcakes look sinfully delicious! (And your photos look amazing too girl!)

Chris said...

This reminded me of the first time I made a bbq sauce with was the pits!

Val said...

Do you have any extra frosting you'd like to share?

Raina said...

So pretty and sound delish! Cutest prayer

Susan from Food Blogga said...

What whimsical photos! I just adore them!

Melissa said...

Wow. It's a good thing I can't reach throught the computer or those cupcakes would be gone.
Love the Indigo stories!

scrambledhenfruit said...

So pretty and pink! :)

{Epicurean Mom} said...

Mmmmmm! These sounds divine!! My girls would adore these! :)

Marina {Yummy Mummy) said...

So cute! And I love that it has fresh raspberry in it!

Blue Angel said...

I really enjoy raspberries but the seeds sometimes don't enjoy me back.. thinking of trying to strain them out.. do you have a clever trick for that ? if not, will post when I have tried & let you know my outcome. otherwise, a very lovely recipe!