Vanilla cupcakes with chocolate raspberry butter-cream

The past week and a half have been very trying on my patience and sanity. Doodle-bug had a doctor’s appointment this week at which she received two shots that are known to cause fever and temperament issues…among other side effects.  She is also going through a growth spurt. She gained almost a pound in 4 weeks! She has weighed the same since she was six months old, so gaining a pound is a pretty big deal for her. The growing pains are probably what contributed to her bad mood the past few weeks. God must have a really awful sense of humor, because Doodle-bug learned how to verbalize the word “no” this week. She would previously just shake her head to convey her sentiments, but this week has been “No, no, no, no, no….” in a cute (albeit taxing) whiny toddler voice. Needless to say, between the shots making her uncomfortable, the growing pains, and the general toddler tantrums, my energies have been needed elsewhere. I have not had much time to bake, let alone blog about it.

I did make time yesterday though! My dear friend and sorority sister was able to come over for dinner yesterday. So, I got to use her as a guinea pig to test out my very own vanilla cupcake recipe. Before committing myself to a recipe to try out for dessert last night, I consulted several different baking books and recipes to see what the “professionals” use in their vanilla cupcakes. Of course all of them had the standard flour, milk, butter, eggs, salt, sugar, baking powder, and vanilla. From experience though I can attest to the fact that as much as 1/2 tsp too much or too little of several of those ingredients can make a cake that may be edible but may not be very tasty. Cross-referencing several of the more promising recipe books, I created a vanilla cupcake recipe that is moist, buttery, and delicious. I could probably eat myself sick off of this recipe. Part of me wants to keep the recipe under lock and key, but the other part of me thinks that these are too delicious to not be shared. Without further ado:

Vanilla cupcakes with chocolate butter-cream and chocolate raspberry butter-cream

Vanilla cupcakes

This recipe will make approximately 30 cupcakes or two 9 inch round cakes.

As always, make sure all of the ingredients are at room temperature.

Pre-heat oven to 350 degrees Fahrenheit

Line 2 1/2 dozen muffin cups with liners.

2 1/2 cups cake flour

1 1/3 cups organic cane sugar

4 tsp baking powder

1/2 tsp salt

1 1/3 cups milk

2 organic eggs

2 organic egg yolks

3/4 cup + 2 tbsp salted butter (I use Challenge butter. It’s butter made from rBST free cows)

3 tsp pure vanilla extract

Using paddle attachment on a standing mixer, combine the salt, baking powder, sugar, and flour.

Add the butter into the salt, baking powder, sugar, and flour mixture and mix well until fully incorporated.

In a separate bowl, whisk together the 2 eggs and 2 egg yolks, vanilla, and 2/3 cup milk.

Slowly add remaining 2/3 cup milk to flour mixture, and add half of the egg mixture until well combined. Once fully incorporated, add the remaining half of the egg mixture.

Pour the batter into the waiting cupcakes liners and bake in the oven for 20 minutes or until golden. Insert a toothpick in the center to test if they are done.

Once they have cooled on a cooling rack and have reached room temperature, you can ice them. I did half of mine with chocolate butter-cream and half with chocolate raspberry butter-cream. I used the Wilton recipe for the chocolate butter-cream. You can find the recipe here: I used heavy whipping cream in my recipe, and I whipped it long enough to make it light and fluffy. I iced half of the cupcakes with this basic chocolate, and I saved the other half to be used to make the chocolate raspberry butter-cream.

Heat 1/2 cup  whole frozen raspberries in the microwave until steaming. Mash the berries with a fork and add to the other half of the chocolate butter-cream. The liquid from the berries will make the frosting way to thin to be applied to the cupcakes, so I add 1/4 cup vegetable shortening and 1/2 cup to 1 cup more of confectioners sugar (it depends on how thick you want the frosting to be). If you add too much sugar and the recipe becomes too thick, you can always add 1 tsp at a time of milk (or in this case heavy whipping cream) to reach the consistency desired. The longer you whip the frosting the fluffier it will become. As a side note, this raspberry butter-cream will harden in the fridge (still just as delicious, it’s just not as creamy as freshly made).

I used a decorating bag to pipe the raspberry frosting onto the cupcakes. I put a raspberry on top of each for decoration. Fresh raspberries would be better, but since I only had frozen on hand, that is what I used. You can see in the picture where the frozen raspberries leaked juice a little bit. They were still tasty though!

I always put any leftover cupcakes in the fridge if I ice them with butter-cream made with a dairy product. Because the butter-cream is made with milk, you wouldn’t want the milk or cream in the icing to sour.


3 thoughts on “Vanilla cupcakes with chocolate raspberry butter-cream

  1. Annah says:

    Kristi, do you add the butter with the salt, baking powder, sugar, and flour? I could be overlooking it, but I don’t see where to put in the butter. Also, so glad you posted this! Vanilla cupcakes are the favorite of a certain boyfriend of mine.

    Hugs to you and Doodle-Bug, hoping you both feel better.

    • musesweetmusings says:

      Whoops! Thank you for bringing that to my attention. I totally forgot to add that line of the recipe. I fixed the recipe. I hope bf likes them!

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