Estimated Servings: 12 cupcakes
Step 1: Mix dry
ingredients
1
1/4 cups cake flour
1
tablespoon cocoa powder
1/4
teaspoon baking powder
1/4
teaspoon salt
Pour
flour, cocoa powder, baking powder and salt into a sieve and sift them into a
bowl. Next whisk the dry ingredients until well combined and then set them
aside.
Step 2: Make red mixture
1/2
cup buttermilk
1
tablespoon raspberry purée
1
teaspoon liquid red food coloring
Pour
the buttermilk, raspberry purée and red food color into a container and whisk
them together until blended. Then set this mixture aside.
***To
make the raspberry purée crush ½ cup of fresh raspberries through a sieve and
use the liquid portion for this recipe and reserve the solid portion for a
smoothie or other raspberry recipe.
Step 3: Bake cupcakes
1/4
cup soften unsalted butter
3/4
cup granulated white sugar
1/2
teaspoon vanilla extract
1
large egg
1/2
teaspoon white distilled vinegar
1/2
teaspoon baking soda
Preheat
your oven to 350 F. Then place the butter and sugar in a bowl and mix them up.
Next, add the vanilla extract and egg to the butter sugar mixture and whisk
until smooth and creamy.
Now
add in the red liquid mixture alternating it with the dry
ingredients and mix them until smooth. You want to repeat this alternating
method for about 3-4 times in order to ensure all of the ingredients are well
incorporated. Then set the cupcake batter aside.
In
a small bowl, mix vinegar and baking soda until it fizzes up. Then quickly add
it to the cake batter and mix well.
Next
scoop the batter into cupcake liners filling them about 2/3 of the way up. Bake
the cupcakes between 18-20 minutes or until a skewer inserted in the center of
the cupcakes comes out clean. Then allow them to cool completely before
frosting.
Step 4: Assemble
cupcakes
8
ounces soften cream cheese
1
teaspoon vanilla extract
1/2
cup powdered sugar
8
tablespoons soften unsalted butter
12
fresh raspberries
Toasted
almond slices
To
make the frosting, add the cream cheese, butter, and vanilla into a bowl. Then
sift in the powdered sugar on top of the vanilla butter cream cheese. Next mix
the sugar with the butter and cream cheese until smooth and creamy. Then spread
the frosting on top of all cupcakes. Finally place a raspberry in the middle of
each cupcake and surround the raspberry with almond slices to create a flower
in the middle of all the cupcakes.
****You
can eat these cupcakes right away or store them in a refrigerator until ready
to consume.
