Description
Raspberry Swirl Cupcakes
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup milk
1/4 cup raspberry puree
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup heavy cream
1 tsp vanilla extract
Fresh raspberries for topping
Raspberry sauce for drizzle
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a cupcake tin with liners.
2. Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, and salt.
3. Prepare Wet Ingredients:
In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Combine and Swirl:
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
Divide the batter into cupcake liners. Add a teaspoon of raspberry puree to each and swirl with a toothpick.
5. Bake:
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
6. Prepare Frosting:
Beat butter until fluffy. Gradually add powdered sugar and heavy cream. Add vanilla and mix until creamy.
7. Assemble Cupcakes:
Pipe the frosting onto cooled cupcakes. Drizzle raspberry sauce over the frosting and top with a fresh raspberry.
8. Serve:
Enjoy your beautifully swirled raspberry cupcakes!
