Raspberry Cupcakes | ラズベリーのカップケーキ


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Raspberry Cupcakes | ラズベリーのカップケーキ

Ingredients (makes about 18 cupcakes)
❤ ½ cup milk
❤ 2 ¼ tsp white vinegar
❤ 2 1/3 cup cake flour
❤ 1 ½ tsp baking powder
❤ ½ tsp baking soda
❤ ½ tsp salt
❤ 1 tbsp skim milk powder
❤ 1 cup unsalted butter, softened
❤ 1 ¾ cups sugar
❤ 2 large eggs
❤ 4 large egg whites
❤ 2/3 cup homemade raspberry jam (recipe here)
❤ 1 tsp vanilla extract
❤ pink food colouring
❤ 1 ½ cups fresh raspberries

❤ 2 cups unsalted butter, room temperature
❤ 6-8 cups confectioner’s sugar
❤ 1 tsp vanilla extract
❤ ¼ cup homemade raspberry jam, strained to remove seeds (recipe here)

❤ ½ cup homemade raspberry jam, strained to remove seeds (recipe here)

❤ fresh raspberries


Bake the cupcakes:

Prep: Mix together the milk and white vinegar in a small bowl to make buttermilk. Place this in the fridge for 15 minutes for the milk to slightly curdle. Then you’ll have buttermilk!

1. Sift the cake flour, baking powder, baking soda, salt and skim milk powder into a bowl and mix together. In a separate bowl, combine the jam, buttermilk and vanilla extract. Set both bowls aside.
2. In a large bowl, whip the butter and sugar together with an electric mixer until pale and fluffy. Then add the eggs and egg whites one at a time, mixing after each addition. Add the flour mixture to the egg mixture in 3 additions, alternating with the buttermilk mixture (flour>buttermilk>flour>buttermilk>flour), gently mixing after each addition. Then add the fresh raspberries and pink food colouring and mix until just combined.
3. Pour the batter into a muffin pan lined with cupcake liners. Bake at 350F for 20 minutes or until fully cooked. Transfer the cupcakes to a cooling rack and allow them to fully cool.

Make the buttercream:
1. Cream the butter in a large mixing bowl until it’s light and fluffy. Add the vanilla extract, and mix together. Add the confectioner’s sugar 1 cup at a time, beating with each addition. Add the jam and mix well.

Decorate the cupcakes:
1. Make a hole in the center of each cupcake and fill it with raspberry jam. Place the buttercream in a piping bag fitted with a round tip and pipe it into a swirl on top of each cupcake. Top with a raspberry and enjoy!

Want to see more video tutorials? Check out all of my recipes here!


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Raspberry Cupcakes | ラズベリーのカップケーキ

❤牛乳 カップ1/2
❤白酢 小さじ2 1/4
❤薄力粉 カップ2 1/3
❤ベーキングパウダー 小さじ1.5
❤重曹 小さじ1/2
❤塩 小さじ1/2
❤脱脂粉乳 大さじ1
❤無塩バター(室温に戻した) カップ1
❤砂糖 カップ1 3/4
❤卵 大2個
❤卵 大2個
❤卵白 大4個分
❤手作りラズベリージャム カップ1/4(レシピはこちらです)
❤バニラエッセンス 小さじ1
❤生ラズベリー カップ1.5

❤無塩バター(室温に戻した) カップ2
❤粉糖 カップ6~8
❤バニラエッセンス 小さじ1
❤手作りラズベリージャム(こしにかけ、種を抜いた) カップ1/4(レシピはこちらです)

❤手作りラズベリージャム(こしにかけ、種を抜いた) カップ1/2(レシピはこちらです)









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