Rasberry Vanilla Cupcakes
Makes 15-16 cupcakes
Perfect Vanilla Cupcake
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 treaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegtablen canola or extra light olive oil
1/2 cup buttermilk
( or 1/2 cup milk puls 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set asid for 5 minutes before using)
Preheat oven to 350 degrees F
In a meduim bowl, add cake flour, baking powder, baking soda, and salt. Stir together with a whisk, and set aside
In the boul of an electric mixer, add eggs and beat 10-20 seconds. Add sugar and contunue to beat on medium speed for about 30 seconds. Add vanila and oil, beat
Reduce mixer speed to low and slowly add abouyt half of the flour mixture. Add half of the milk, then the rest of the flour and the rest of the milk. Beat until just combined. Scrap down the side of the bowl.
The batter with be think. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
Bake cupcakes in pre-heated oven for 12-14 minutes.
Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cool on a wire rack.
3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (about 1/2 cup fresh raspberries0
In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
With the mixer still on low, add the rasperry puree, One tablespoon at a timej.
Continue beating, increasing speed to medium for about 30 seconds.
If needed to help firm up, put finished frosting in fridge for about an hour. or add an additional cup of powdered sugar.
The Dessert Girls 🙂