Since I was a little girl, my favorite kind of birthday cake was strawberry with strawberry frosting. I am not talking about some homemade labor of love, I am talking about Duncan Hines or Betty Crocker… whatever my mother found to be cheaper. The memories in my head are far more delicious than the actual cake, since I haven’t had one in at least 10 years, but that has not stopped me from introducing my daughters to a bit of my childhood.
Last year, I found a great recipe from Sprinkles Cupcake bakery for strawberry cupcakes with strawberry frosting. They were a smash hit with my girls and their guests, so much so that Boryana, my youngest wanted them again for her 5th birthday. This year, I suggested to her that we use raspberries, since she loves them so much (she has been known to go foraging through the brambles) and we have an abundance ready for use.
The results were out of this world. If I were to do them again, I would only make one small adjustment, which I have added to the recipe and that would be to strain the raspberry puree through a fine sieve to remove the seeds and give the frosting a smoother finish. I hope you enjoy these summer delights as much as we did!
Raspberry Cupcakes, make 24 cupcakes
1 1/2 cup (7 oz/ 200g blended) fresh raspberries
18.5 oz (550g) all-purpose flour, sifted
2 tsp baking powder
1/2 tsp coarse salt
4 oz (120g) whole milk, room temperature
2 tsp pure vanilla extract
8oz (235g) unsalted butter, softened
16.5oz (470g) sugar
2 large eggs, room temperature
4 large egg whites, room temperature
Preheat the oven to 350F (180C).
Process the raspberries with a hand mixer, then strain through a fine sieve; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside. In a small bowl mix together milk, vanilla and raspberry puree; set aside.
In the bowl of an electric mixer cream butter on medium-high till light and fluffy. Gradually add sugar and continue to beat until well incorporated and fluffy. Reduce mixer speed to medium and slowly add eggs and egg whites till just blended.
Turn the mixer on to low and slowly add a quarter the flour mixture till blended, alternating with the milk mixture, continue till you’ve used all the remaining flour and milk mixture. Scrapping down the bowl with a spatula as necessary. Don’t over blend.
Divide the batter evenly among the lined muffin tin. Bake for 22 – 25 minutes. Transfer muffin tin to a wire rack and cool completely before icing.
1 cup (6 oz/175g blended) fresh raspberries, strained through a fine sieve to remove seeds
12 oz (340g) unsalted butter, firm/cold
4 3/4 cups (33.5oz/950g) confectioners sugar, sifted
1 tsp pure vanilla extract
large pinch of salt
Combine all the ingredients and and mix in the large bowl of an electric mixer, fitted with the paddle attachment.