Vanilla Cupcakes with Raspberry Buttercream Frosting
For the Vanilla Cupcake:
1 cup sugar
1 stick un-salted butter, softened
2 Teaspoons of vanilla extract
2 Teaspoons of baking powder
1 pinch salt
1 1/3 cup all-purpose flour
1/3 cup milk
For the Frosting:
1 Stick of Unsalted Butter, softened
½ cup Raspberry Preserves
½ tsp Vanilla Extract
1 16oz Box of Powdered Sugar
Fresh Raspberries, for garnishing (optional)
For the Cupcake:
Cream the butter and sugar until light and fluffy. Add the eggs, vanilla, flour, milk, salt and baking powder and beat just to incorporate the ingredients. Never overmix a cake batter, muffin, cupcake or any type of cake batter too much or you will have a compact and dry mass. Kneading is just for breas ok? Back to recipe ...Distribute the paper muffin cups in baking cupcakes and using a ice cream scoop, take the dough and fill 2/3 of the paper liners.
Bake in the preheated oven (another very important thing ... the oven should always be preheated) to 350ºF for 20 min, or until to be stuck with a toothpick he comes out clean. Wait for at least 40 min. before frosting it.
For the Frosting:
Combine together all the frosting ingredients except the fresh raspberries and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Garnish with fresh raspberries.
Pairs Well With
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