Sunday, February 13, 2011

Raspberry Filled Cupcakes

This is my first time doing filled cupcakes and it was so much fun!  I love the little surprise factor you get when you take that bite out of the cupcake.  Now I'm all excited and want to make more... marshmallow cream filled chocolate cupcakes?  White chocolate ganache filled vanilla cupcakes?  Snickers filled cupcakes?  Cookie dough filled cupcakes?  Cookies and cream cupcakes?  Things might start gettin' a little crazy around here!

I thought this was a fun cupcake for Valentine's day.  And I even made little hearts and 'I <3 U' out of melted white chocolate.  I think it added a nice touch.  :)  What are you making your special someone for Valentine's Day?

The recipe below is for a layer cake and makes two 9-inch round cakes.  But can easily be used for cupcakes.  Yields roughly 20 cupcakes.

Fluffy Yellow Cake
recipe from Cooks Illustrated
  • 2 1/2 cups cake flour, plus extra for dusting pans
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. table salt
  • 1 3/4 cups sugar
  • 10 tbsp. unsalted butter, melted and slightly cooled
  • 1 cup buttermilk, at room temperature
  • 3 tbsp. vegetable oil
  • 2 tsp. vanilla extract
  • 6 large egg yolks plus 3 large egg whites, at room temperature
1.   Preheat oven to 350 F.  Grease two 9-inch cake pans and line the bottoms with parchment paper. Grease the paper rounds, dust the pans with flour, and knock out the excess.  Or, if making cupcakes, line with cupcake liners. Whisk the flour, baking powder, baking soda, salt and 1½ cups sugar together in a large bowl. In a 4-cup liquid measuring cup or medium bowl, whisk together the melted butter, buttermilk, oil, vanilla, and yolks.

2. In a clean, large bowl, beat the egg whites at medium-high speed until foamy, about 30 seconds. While still beating, gradually add the remaining ¼ cup sugar; continue to beat until stiff peaks just form, 1 to 2 minutes (whites should hold peak but mixture should appear moist).

3. Take the bowl with the flour mixture, and with the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using a rubber spatula, stir ⅓ of the whites into the batter to lighten, then add the remaining whites and gently fold into the batter until no white streaks remain. Divide the batter evenly between the prepared cake pans (or cupcake liners.. filling about 2/3 full).  Lightly tap the pans against the counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until a toothpick inserted into the center comes out clean, 19-21 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Loosen the cakes from the sides of the pan with a small knife, then invert onto a greased wire rack and peel off the parchment. Invert the cakes again and cool completely on rack, about 1½ hours.  Or, with cupcakes, remove from cupcake pan and place on wire rack to cool.

Raspberry Filling
  • 1 jar of raspberry preserves
Using a bismark tip and pastry bag, insert the tip almost all the way through to the bottom of the cupcake and as you pull the tip out squeeze.

I used a simple buttercream frosting for this cupcake, but you can use whatever frosting suits your taste:)

I made cute little hearts and things using white chocolate.. have some fun decorating your cupcakes!!
And who doesn't love a little surprise inside their cupcakes? 


Lisa said...

Wow, your cupcakes look as good as the ones I've seen on those tv baking shows. Great job. I hope you'll come by and link your beautiful cupcakes up to Sweets for a Saturday #4.

Lisa said...

Thanks for linking this up to Sweets for a Saturday.

Post a Comment