Saturday, March 15, 2008

Raspberry Swirl Cupcakes

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There are so many exciting and innovativel blog events out there that it's difficult to decide on just one or even two. I will miss a few that I was eager to participate in , but time flies! This week I will be in Orlando taking in Epcot where I'll battle the long lines to ride Soarin' and do some shopping at all the great outlet stores in Orlando. I worked hard this past week to get a few recipes and photos completed which would leave me with just the text to write and post on the appropriate day.

Arfi Binsted of HomemadeS is hosting a Cupcakes Spectacular 2008 event just in time for Spring and Easter Holidays. Arfi has a two beautifully run blogs,HomemadeS and Through My Lens, both with gorgeous photographs of food, flowers, kids and landscapes.

Cupcakes are great little cakes, so easy to make and transport well for picnics, school parties and weddings. Some of the prettiest wedding cakes I have seen recently have been in cupcake form. Gorgeous flowers cut from rolled fondant and billowy meringues transform unpretentious batters into works of art.

Raspberry Swirl Cupcakes

Cake Ingredients

6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1/2 cup sugar
2 eggs
1 cup self-rising flour
3 tablespoons milk
3 tablespoons raspberry preserves, stirred vigorously for a minute or so.

Preheat oven to 350° F. Line a Texas size (6) muffin pan or a standard muffin (12) with paper baking cups. Beat butter, vanilla, sugar, eggs, flour and milk in a small bowl with an electric mixer on low until ingredients are just combined. Increase speed to medium, beat until mixture has turned to a paler color.

Divide mixture among the baking cups; smooth surface so it is flat. Divide the jam over the tops of the cakes. Using a skewer, swirl jam into cakes.

Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.

Italian Meringue Frosting

1 1/4 cups sugar
1/2 cup water
4 egg whites
1/4 tsp cream of tarter

Combine sugar and water in a small pot, stir over medium heat, without boiling, until sugar is dissolved. Boil uncovered without stirring about 5 minutes or until syrup reaches 240°F. on a candy thermometer. Syrup will be thick, but not colored. While syrup is boiling, beat eggs whites with cream of tarter in a small bowl with an electric hand mixer until soft peaks form. While mixer is running, add hot syrup in a thin stream; beat on high speed about 10 minutes or until bottom of bowl is cool to touch.

Spread cakes with frosting, sprinkle with colored sugar. Recipe adapted "Cupcakes" by Pamela Clark.



The Cooking Ninja said...

They look fantastically delicious. I would love to try it. I never once succeed making cup cakes. Funny isn't it.

Arfi Binsted said...

Lynn, you're late just a few hours from the deadline. But anyway, I'll include yours in the round-up. The round-up is up today.

Beautiful entry of yours as well. Always love the flavour of fruit in buttercream or whipped cream. It tastes much better with fruit.

Thanks for sending this to Cupcakes Spectacular 2008!


scotbrit said...

These cupcakes ARE delicious! I had 2 of them for a very short time in my kitchen. Thanks Lynne!

Culinary Cowgirl said...

Those are lovely. I must make little one would love them.

Barbara said...

Lovely Lynn.

Jo. said...

Those cupcakes look simply fantastic

Lynnylu said...

cooking ninja-I never had much luck with cupcakes, ether. These are easy.
arfi binsted-thanks for including my cupcakes in your Cupcake Spectacular.
Scotbrit-glad you liked them.
culinary cowgirl-thanks-kids do love little cakes with fluffy icicings.

coco said...

All your photographs are so beautiful! I did something just like this with some peach conserve...

Lynnylu said...

coco-thanks for the compliment. I'm sure the peach conserve was good.

Jane said...

Just bought a online video from to learn how to decorate cupcakes. The picture you show give me something extra. Cool....

Lynnylu said...

jane-thanks, the video looks great-will have to buy it.

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