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Sunday, May 15, 2011

Raspberry Almond Cupcakes with Buttercream Frosting

I like you. You make me smile. I picture you sitting there, reading my blog, sipping a cup of tea, or coffee. I picture you sitting there with slippers on, curled up in a comfy chair, with a blanket near by, or a puppy, or a kitten to keep you warm.
Actually, that's what I'm doing right now. I'm sitting here with a cupcake that I just made (which is oh-so-delicious), with my dogs, and with my fantastic thoughts. Ooh, aren't I full of myself, thinking that my thoughts are so fantastic.
I've been working on this post un-officially for 25 minutes now. I keep taking breaks to look off into space, and to take a bite of my yummy cupcake. I keep thinking about what the weather will be like tomorrow, what time I'll need to wake up to get to the gym before work, what time I'll be home, and if I'll want to do yoga, or relax, or watch TV. Not going to lie, it's probably going to be TV.
I find it hard to find time to watch all of my TV shows. I love TV. Reality, drama, comedy, whatever. It's pleasing to me. Tonight it will be Desperate Housewives and the Borgias. Tomorrow United States of Tara, which I love.
 United States of Tara is so good. It's so fun to watch someone with so many personalities, when I feel like mine is so set in stone. I just have one personality. That personality loves to bake, eat, drink, sleep, yoga, kiss my dogs, camp, ski, shop and watch TV. 
Enjoy these cupcakes, I sure am. I'll stop babbling now. K thnx bai.

Raspberry Almond Cupcakes with Buttercream Frosting
makes 8 cupcakes

Cake- Ingredients:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
5 Tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 cup whole milk
1/3 cup fresh raspberries, roughly chopped

Put a rack in the middle of the oen and preheat oven to 350 degrees F.  Line muffin cups with paper liners.
Sift together flour, baking powder and salt inside a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.  Beat in egg and almond extract.  Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated.  Fold in the raspberries.
Divide the batter among lined muffin cups.  Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes.  Turn cupcakes out onto a rack to cool completely.
Spread frosting on cupcakes once cooled.

Buttercream Frosting - Ingredients:
2 sticks unsalted butter, softened
pinch of fine grain sea salt
1/2 tablespoon clear vanilla extract
1 pounds confectioners’ sugar, sifted
2-3 tablespoons heavy cream or milk

In a large mixing bowl, cream butter until fluffy. Slowly add in confectioner’s sugar, and continue creaming until well blended.

Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

-This recipe will make enough frosting to generously frost 12 cupcakes. Double this recipe to frost a 9" round cake.
-You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
-If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
-Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
-Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
-If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.

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