Last week, Mr. RH was fairly insistent that the only cupcakes worth eating were lemon-raspberry cupcakes. Apparently MY favorite, white on white cupcakes, are not delicious enough. Clearly he's mentally ill.
Anyways, it stuck in my head long enough that I knew I had to at least give them a try. But I was scared, because stuffing a raspberry inside of a cupcake seems like quite the task.
So, I googled around and found no satisfactory recipes... so I decided to wing it.
I baked a box of white cupcakes, easy peasy.
Then came the task of making the raspberry "sauce" for the inside of the cupcake. I saw several variations of this stuffing, but they all seemed a little weird.
Basically, I heated the raspberries and maybe 3 tablespoons of white sugar on the stove. My raspberries were pretty fresh so they didn't want to mush up.... so I used a potato masher on them. Problem solved.
Eventually, they bubbled up and got all gooey and perfect. I added a little bit (less than a teaspoon) of cornstarch to a little water and threw that into the mix to ensure it wouldn't be too runny and ruin my cupcakes.
Next up was cutting a little reservoir in the center of the cupcakes. I used my smallest paring knife and just dug a little cone out of each cupcake. I realized halfway through that I was digging too deep and started to make them shallower. You want to make sure your filling has some cupcake to soak into without breaking open.
I had seen several people fill their cupcakes using a pastry bag, but I really thought that would leave too much raspberry goo in each cupcake. Plus, I didn't know if my raspberry mix was thin enough for even a hefty pastry bag.
Enter... my oldest and cheapest teaspoon. I just scooped a little bit into the spoon and pushed it into the cupcake. I also tried to push the raspberry up around the edge of my little reservoir, again so it wouldn't soak through the bottom of the cake.
After this step, I deserved the wine. As I told (whined to) Mr. RH, this stuffed cupcake business is hard! And by hard I mean slightly more labor intensive than a regular cupcake. I just wanted to put my feet up and watch Real Housewives, is that so much to ask?!
The frosting is actually my favorite kind of frosting - a instant lemon pudding mixed with 1 cup cold milk, .25 cups powdered sugar, and a small tub of cool whip. It's just THE perfect frosting - and you can use any flavor of pudding mix for variety. Even though vanilla is obviously the best.
I actually managed to hold off eating one until this morning. I don't even know who I am anymore.
I have to say, it was worth the wait. And the wine.
Happy Wine Wednesday! What are YOU drinking?
5 Classy Comments:
Ahhh, amazing! I've made that raspberry sauce as a topping for cakes before.
http://lasaloperie.blogspot.com
Very domestic!
So THAT was the instagram you so meanly posted?
Girl, I miss cupcakes. And those look REALLY good.
Where is the shot of the tumbler that you were drinking that wine out of??
Delicious, and ingenious! I'm long overdue to bake a batch of cupcakes... my recent dietary changes are really cramping my style.
You need one of these...
http://www.williams-sonoma.com/products/cuisipro-cupcake-corer/?cm_src=AutoSchRel
I have one and it's great!
those look awesome!! the problem around my house is that the hubs isn't "big on cupcakes"...clearly, i MIGHT have chosen wrong on my life partner. but i don't have to share...so that's nice.
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