Vanilla Cupcakes with Whipped Raspberry Butter Cream Frosting

I spent a good part of the baking.  And I was perfectly fine with it.  In addition to these beauties I made pizza dough and finished up the cupcakes I posted yesterday.


These cupcakes are dense, hearty vanilla treats.  Topped with a light whipped buttercream they are wonderful for a sweet tooth.  I love this recipe, the raspberry gives enough flavor without overwhelming the vanilla cake.  However, this is the first thing I’ve baked that R has not liked.  All the more for me then.

Both cupcakes I made for our housewarming were a hit.  While we had less people than we expected, it was a good night and gave us the motivation to get the apartment finished up.

Vanilla Cake
makes 12 cupcakes or 1 9″ circular cake
adapted from Joy the Baker

1 stick room temperature butter
3/4 cup plus 2 Tbsp sugar
2 eggs
1/2 cup milk
1/2 Tbsp vanilla
1 1/4 cup plus 2 Tbsp flour
3/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees.  Line cupcake pan with paper cups or lightly grease round cake pan.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time, beat for about 1 minute after each egg.
In a small bowl whisk flour, baking powder, and salt until combined.
In a measuring cup combine milk and vanilla.
While stirring the butter mixture, alternate adding the flour mixture and milk mixture until combined.
Divide the batter between the cupcake liners or pour into cake pan.
For cupcakes bake for 25 to 30 minutes, cake back for 35 to 40 minutes, or until a toothpick inserted in the middle comes out clean.
Allow to cool on wire rack for 5 minutes before removing cake.
Allow to cool completely before frosting.

Whipped Raspberry Butter Cream Frosting
makes enough for 1 cake or 12 cupcakes
adapted from Joy the Baker

1 stick butter, softened
1/2 cup sugar
1/2 cup milk
2 Tbsp flour
3/4 Tbsp vanilla
10 raspberries

Cream the butter until soft.  Add sugar and beat until light and fluffy.
In a small saucepan mix the milk, flour and vanilla.  Whisk until all the lumps are gone.  Over medium heat bring the mixture to a low boil, whisking constantly.  Reduce the heat and continue to cook until mixture thickens.  Once it begins thickening remove from heat and allow to cool to room temperature.
Slowly add the milk mixture to the butter and sugar.  Beat until mixture becomes light and fluffy.  Add raspberry and continue to beat until berries are broken up and frosting takes on a light pink color.

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2 Comments

  1. Sounds delish! I’ve heard of the frosting that has flour in it…it’s supposed to be one of the best around…thanks for sharing! I’m glad the house warming was a success!

    Reply
    • hiddenoffstage

       /  September 19, 2011

      It is one of the best I’ve tried. It gives it a nice creamy taste and the flour thickens it a little so it whips into a nice light frosting.

      Reply

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