Last week, the hubby and I celebrated our 12th wedding anniversary 💏 To honor the occasion, I made a batch of Raspberry Red Velvet* cupcakes topped with raspberry cream cheese frosting. I chose raspberries because the hubby adores the combination of raspberries and chocolate; and I chose a cream cheese frosting because I liked the tanginess it adds to the frosting 😋
* The recipe is actually a modified version of the red velvet cupcakes recipe I adapted from BrownEyedBaker two weeks ago. Instead of dissolving the food coloring gel in water, I just dissolved it in the raspberry puree and raspberry essence.
Raspberry red velvet cupcakes
Makes 12 cupcakes
63 g unsalted butter, at room temperature
169 g granulated sugar
2 1/2 tbsp unsweetened cocoa powder
2 tsp red food coloring gel
2 tbsp raspberry puree
1 tsp raspberry essence
1/2 tsp vanilla extract
125 ml buttermilk
115 g + 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar
- Pre-heat oven to 175°C.
- In the bowl of an electric mixer, cream together the butter and sugar at medium-high speed until light and fluffy. Turn the speed to «high» and add the egg, beating until well-blended.
- In a separate small bowl, mix together the cocoa powder, vanilla extract, raspberry puree, raspberry essence and food coloring to form a paste. Add this paste to the batter and mix at medium speed until thoroughly combined.
- Reduce the mixer speed to «low» and slowly add half of the buttermilk. Carefully add half of the flour and mix until combined. Scrape down the sides of the bowl if needed, then repeat the process of adding the rest of the buttermilk and flour. Beat at high speed until the batter becomes smooth.
- Reduce the mixer speed again to «low» and add the salt, baking soda and vinegar. Turn the speed back to «high» and beat for another couple of minutes until the batter is thoroughly combined and smooth.
- Line a standard (12 capacity) muffin pan with baking paper cups (or muffin forms). Fill each cup 2/3 full with batter. Bake in the pre-heated oven for 15-20 minutes, or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes in the pans before removing onto wire racks to cool completely.
Raspberry cream cheese frosting
(Adapted from Garnish & Glaze)
125 g unsalted butter,
125 g cream cheese
350-460 g powdered (confectioner’s) sugar
3-4 tbsp raspberry puree
1/4 tsp vanilla extract
pinch of salt (optional)
12 pieces fresh raspberries, to decorate (optional)
- In the bowl of a standing mixer, beat the butter and cream cheese together at medium speed until smooth.
- Turn the speed to «low», then gradually add the powdered sugar. Set the mixer speed back to «medium», and cream for 2-3 minutes.
- Reduce the speed to «low», then add the vanilla and raspberry puree. Beat at medium-high speed until completely combined.
- Taste the mixture, if it has become too sweet, add the salt and beat until completely combined.
- Spoon the finished frosting into piping bags (if using immediately), or store in suitable containers for later use.
- Frost each (completely cooled) cupcake with the prepared cream cheese frosting. You can use a piping bag, or you can simply spread the frosting on top—works either way. Decorate with one fresh raspberry on top.