"The privilege of a lifetime is being who you are."
- Joseph Campbell
I wanted to make some raspberry cupcakes since I started to see fresh raspberries in the stores. And I did! But, let's just say they didn't come out as expected.
|Pureeing my raspberries|
As you can see in one of the photos below, they came out so, well, dark. I even dyed the batter pink, didn't help. In retrospect, I think I should have added some whitener, like this. That may have brought the batter back to a more appealing pretty pink color like I wanted them to be. Oh well.
|Putting them through a strainer to remove the seeds|
They tasted great. Had a good raspberry flavor, and great texture. The only thing I did was substitute raspberry puree and raspberry extract instead of strawberry in my Pink Velvet Cupcakes. I just couldn't bring myself to serve them to anyone. I mean we eat with our eyes first, you know? I showed one to my husband and he said, "is it chocolate?" Umm, no.
|You need to coax the puree through the strainer, you'll have a pile of raspberry seeds left over|
But sometimes out of mistakes, something wonderful appears. Isn't there a quote that goes something like that?
|These are the raspberry cupcakes I made. They almost look like chocolate, or even red velvet cupcakes. :( I was sad. They actually taste pretty good, and had a good raspberry flavor. If you want to make them just substitute raspberries for the strawberries in these Pink Velvet Cupcakes . I did add pink food coloring to these. Just raspberries are naturally dark.|
I needed to make a few batches of cupcakes for a gathering. I had my choice of flavors. This was one of the choices I made. And one of the favorites of the group. I had raspberries on the brain, so this is what I came up with.
|Making the raspberry cream cheese filling|
I also wanted to make a filled cupcake, people love filled cupcakes. I can't believe I've never posted about one here. This can be the start of something wonderful. Me posting about filled cupcakes more often.
|The tip on the right is an actual tip for filling cupcakes made by Wilton. The tip on the left is a standard round tip, which can also be used to fill cupcakes. Just make sure the round tip is big enough to get the filling through.|
I started these by making a raspberry puree out of frozen raspberries. The great thing about unsweetened raspberries is that they are pretty tart and have a strong flavor. Making them a great ingredient to add to fillings and frostings.
|Here's my disposable bag with a filling tip|
The buttercream I used here is a typical American buttercream. Butter and powdered sugar with the added raspberry puree from the frozen raspberries. Usually the biggest complaint with this type of frosting is how sweet it is. I think the unsweetened raspberries offsets that sweetness well.
|Put the tip in about 3/4 of the way through|
Don't get me wrong, it's still sweet. So if you're looking for a 'not too sweet frosting', maybe make another choice. Another option to overwhelm all of the sweetness in this frosting, is to add fresh lemon juice. Raspberries and lemon are flavors that go well together. Adding a few tablespoons to the frosting would certainly help add another dimension to the flavor and make the frosting more balanced. But like I said, I do like the frosting the way it is as well. So I'll leave that decision up to you.
|Fill it up while lifting up, to fill the whole thing. Don't overfill it, or it will burst. See how this one is about to burst, starting to crack where the opening is.|
I do enjoy filling cupcakes, I think it's fun! And it's very little work for a big payback in the crowd pleasing department.
|I recommend using a test cupcake to fill it, then cut it open to see how you did. This one looks good.|
One more little thing - I know I don't post to this blog very often, but I actually have another cupcake post ready to go, already photographed! I haven't forgotten about you! I'll be back soon!
Happy Baking! Until we meet again ~
Vintage Noritake Cheri Plates, Vintage Pink Lace Tablecloth, Vintage Etched Crystal Champagne Coupe Glasses, Vintage Rogers Silverplated Copper Tray, (holding cupcakes), and , Vintage Rogers Large Silver tray, (holding champagne) available at my shop, House of Lucien.
Raspberry Filled and Frosted Cupcakes
1 batch of 24 or 25 white cupcakes, I strongly recommend my "The Best White and Fluffy Cupcake Recipe" - baked and cooled
1 - 10 oz. (283 g.) package unsweetened frozen raspberries - thawed
For the Filling
1 - 8 oz. (227 g.) package cream cheese, right out of the fridge is fine, or at cool room temperature
1 cup (105 g.) powdered sugar
1/3 cup (79 ml.) raspberry puree - from the frozen raspberries mentioned above
For the Raspberry Buttercream
(this makes enough to generously frost 24 or 25 cupcakes, about the amount per cupcake I've used here. If you are spreading on the frosting I would halve this.)
4 sticks (1 pound) butter - room temperature - salted or unsalted, if using unsalted, I'd add a little pinch of salt
10 cups (1025 g.) powdered sugar
1/2 cup (118 ml.) raspberry puree - from the frozen raspberries mentioned above
Fresh Raspberries for topping, if desired
Start by pureeing the raspberries. If the raspberries are still frozen, put them in a pan on medium high heat and stir frequently until they are thawed and a liquid. Place them (from the pan, or from the bag if thawed) in a blender or food processor and puree. Pour this mixture through a fine mesh strainer sitting on top of a bowl to strain out the seeds. You will need to coax the mixture through the strainer using the back of a spoon. Work the mixture back and forth until all the puree is gone through, and only seeds remain. Discard the seeds and set aside the raspberry puree.
Make the filling - Place the cream cheese in the bowl of a stand mixer, or in a large bowl with a hand mixer. Blend the cream cheese until it's creamy and blended. Add the powdered sugar. Mix together until blended. Scrape down the sides of the bowl with a rubber spatula and mix again. Add the 1/3 cup of raspberry puree and blend again. Scrape down the bowl and blend until all is incorporated.
Spoon this mixture into a pastry bag fitted with a filling tip, (shown in photos above) or a round tip big enough to push the filling through.
Fill the cupcakes with the filling by pushing the tip 3/4 of the way down the cupcake, squeeze, then slowly lift up to fill the entire inside of the cupcake. I recommend using a test cupcake. Fill one, then cut it open to see if you filled it entirely. If you don't fill it with enough filling, the cupcake could just absorb the filling and not come across as a filled cupcake. Once you do a few and get a hang of it, it will go easy from there. Fill them up good, but don't overfill them. If you overfill them, they burst, or crack open. Set the filled cupcakes aside.
Make the Buttercream - At this point, I clean the bowl of my stand mixer and the paddle, to use it again to make the frosting. In the bowl of a stand mixer, or in a large bowl with a hand mixer, place the room temperature butter inside and beat it until creamy. Add half of the powdered sugar and blend, on low at first so you don't spray powdered sugar all over your kitchen, then on medium high to blend. Add the rest and blend again until it's all incorporated. Add the raspberry puree, a little at a time, add some and blend, add a little more and blend, etc. Until it's all been added. Scrape down the sides of the bowl and blend again. Blend until it's quite fluffy about 2 minutes more.
Use the buttercream to frost the cupcakes. Top with fresh raspberries, if desired.
Serve these at room temperature. They will need to be refrigerated eventually because of the cream cheese, but if you do, just bring them to room temperature before serving. If you don't the buttercream will be on the solid side, since you know, cause it's butter, and butter solidifies when cold.
I hope you love these like I do!