Raspberry Cupcakes With Pink Buttercream Icing – And Chocolates Hearts!
Martha and I don’t exactly mesh when it comes to our fashion sense, but oh, does Ms. Stewart whip up some delicious yummies. February 14th is just around the corner, so I’m doing my take on Martha Stewart’s Raspberry Cupcakes with Pink Buttercream Icing today, with a little twist on top from your favorite candy girl 😉
Makes 24 cupcakes
- 2 ½ cups all purpose flour
- 2 cups cake flour (but not the self-rising kind!)
- 2 ¼ tsp baking powder
- 1 ¼ tsp salt
- 1 ¼ cups whole milk (who needs the fat-free kind!)
- 1 tbsp vanilla extract
- 2 sticks, plus 2 tablespoons unsalted butter, at room temperature
- 2 ¼ cups sugar
- 6 large eggs
- 2 six-ounce containers of raspberries – 1 container of pureed raspberries, and 1 container of coarsely chopped raspberries
- Light red gel-based food coloring
- Pink Buttercream
- Toppings – chocolate hearts, conversation hearts, chocolate lips – whatever floats your toppings boat!
- Preheat your oven to 350 degrees F, and line two dozen muffin pans with muffin cups – Valentine’s Day themed, of course!
- Whisk the flours, salt, and baking powder together in a bowl. In another small bowl, mix the milk and vanilla.
- Use your mixer on medium-speed to beat the butter for 3 minutes. Add the sugar, and beat until pale and fluffy – about 3 more minutes. Then, beat in eggs, one at a time.
- Lower your mixer’s speed to low, and add the flour mixture in, along with the milk mixture. Fold in the raspberries, and a little drop of the food coloring.
- Pour the batter into the muffin cups so each cup is ¾ full. Bake about 20 minutes, or until a toothpick comes out clean. Allow to cool for about 15 minutes.
- Once cool, gently ice the cupcakes, and add the lovely toppings of your choosing to each cupcake! I like to mix up the toppings from cupcake to cupcake, particularly if I’m bringing the cupcakes to work or an outing with friends – variety is the spice of life, after all!
Now if that wasn’t totes fun, I don’t know what is! You’re bound to have some chocolate heart toppings left over, and after all that baking, I think you deserve a treat – enjoy!