Raspberry Cupcakes
Packed to the max with REAL raspberry flavor; see how!
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In addition to blending fresh raspberries...
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And straining the seeds... there's something that intensifies the rasberry flavor MORE:
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We blend FREEZE DRIED raspberries into a fine powder...
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Strain them of seeds...
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And use the fresh, real raspberry powder to flavor the cupcakes and frosting!
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Combine flour, sugar, baking powder and salt.
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In a seperate bowl, add melted butter.
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Whisk in vanilla, egg whites, milk, and raspberry puree.
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Combine both mixtures.
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Fold in raspberry powder.
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Fill cupcake pan with raspberry cupcake batter two-thirds full.
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Bake at 350 degrees F for 18-22 minutes; cool completely.
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Make the raspberry frosting.
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Cream together butter, powdered sugar, raspberry puree and powder, and salt.
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Spread or pipe raspberry frosting onto cupcakes.
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Fresh raspberries make a pretty garnish!
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Store at room temp for 2 days, or in fridge for 5-7.
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Try these fresh Cherry Cupcakes!
And pretty-in-pink Strawberry Cupcakes!
And more rustic, simple, pretty recipes.
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