Rasberry Vanilla Cupcakes

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
2 eggs
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.

Raspberry Buttercream
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.
Add vanilla
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 🙂


Chocolate Fudge Frosting

This has to be the easiest recipe. It’s only two ingredients-
1 can (400 ml) full-fat coconut milk
1 bag, non- dairy chocolate chips

1. Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water. Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. stir frequently and be careful not to burn.
2. Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it though.
3. When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If its still too firm, you can leave it out on the counter for a bit longer.
Be careful, as on a hot day the frosting might melt. Keep the frosted cupcakes in the fridge until time to dig in.
From: http://ohsheglows.com/2013/05/20/2-ingredient-chocolate-fudge-frosting/
The Dessert Girls 🙂