Okay, so I’ve already showed you how to make amazingly delicious Italian Meringue Buttercream. Now you need something to put it on. How about these delicious raspberry cupcakes?
The raspberry bushes that were planted a few years ago in our backyard are finally producing a lot of berries. They are so yummy, much sweeter than those I’ve purchased from the store. I have a hard time not popping them straight into my mouth from the bush. But I managed to save a handful and made some wonderfully fresh cupcakes.
This is a very simple recipe, not anywhere near as complicated as the meringue buttercream I iced them with, which is a nice contrast. I took a basic recipe for a yellow shortcake and folded raspberries into the batter before scooping them into the cupcake pan. So easy, so delicious.
I had a hard time not popping all of these straight into my mouth from the cooling rack.
- 5 tablespoons (70 grams) unsalted butter, at room temperature
- 3/4 cup (150 grams) granulaged sugar
- 1 teaspoon vanilla
- 2 large eggs
- 1 1/2 cup (180 grams) cake flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup (160 ml) buttermilk
- 1 cup (120 grams) raspberries
- Preheat oven to 350 degrees F. Line a cupcake pan with paper liners or grease with butter and flour.
- Cream together the butter and sugar on medium high speed for several minutes until light and fluffy. Add the vanilla. Add the the eggs one at a time, scraping down the bowl after each addition.
- Sift together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients to the batter in three additions, alternating with the buttermilk. Mix until just combined. Fold in the raspberries.
- Scoop into the prepared cupcake pan, filling each cup about two thirds full. Bake for 20-25 minutes until golden and a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a rack to cool.
- Frost as desired, perhaps with some Italian Meringue Buttercream? Then be sure to top with more raspberries.