Recipe from Our Best Bites, adapted by hollidaisy
2 3/4 c. all-purpose flour
1/2 c. cake flour
1 Tbsp. baking powder
1 tsp. salt
2 sticks butter, softened
2 1/4 c. sugar
3 large eggs
1 egg white
1 c. buttermilk
1 1/2 tsp. vanilla extract
1 lb. raspberries pureed
1 Recipe Super Cheesy Cream Cheese Frosting
30 Fresh Raspberries for tops
Preheat oven to 350 degrees. Line a metal muffin pan with paper lines. Whisk flour, cake flour, baking powder, and salt in medium bowl.
Cream butter and sugar in mixer until light and fluffy (around 3 minutes). Add eggs and egg white, one at a time, beating after every addition.
Reduce spee to low. Combine buttermilk and vanilla and set aside. Add dry ingredients to creamed mixture in 3 additions, alternating with the milk mixture; end with dry ingredients. Fold in berries. Scrape the sides of the bowl to make sure its all mixed in. Divide batter among muffin cups, filling about 2/3 full.
|As you can see, my photography isn't the greatest. Hopefully the cupcakes speak louder than my skills.|
Also, these were mini cupcakes for the competition, my big ones got destroyed by my 18 month old.
Now go enjoy a cupcake! You deserve it!