Fresh Raspberry Cupcakes

Whenever I have a little time in the morning, I bake. These days, those morning have been few and far between because I’m working on a new Young Adult fantasy book about gods in Minnesota. So much fun ! I love my life.

 

Anyways, while I waited for my nanny to come over, Gabrielle (my beautiful 10 months old) and I decided to make some pink cupcakes. She loves to be in the kitchen because she gets to play with all my wooden spoons and taste new flavors.

 

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Soon she’ll be able to try them combined into a cupcake, but I’ll give her a couple more months before injecting her with pure sugar. Right now, she seems happy enough with applesauce and silicone measuring cups.

 

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The cupcakes
1/3 cup freshly squeezed orange juice
2 eggs
½ cup unsalted butter, at room temperature
½ cup sugar
1 ¾ cups all-purpose flour

½ tsp salt

1 tsp baking powder
1 tsp vanilla extract

¼ cup milk
150g fresh or frozen mixed berries

 

  1. Preheat the oven to 350 degrees F. Place 16 paper liners in muffin pans.
  2. In a bowl, cream the butter and the sugar. Then add the egg and stir until well incorporated.
  3. Add the orange juice and the milk. Then, mix in the eggs and vanilla extract.
  4. Whisk in the flour, the baking powder, the salt, and the frozen berries.
  5. Scoop the batter into the prepared muffin pans, filling each cup to the top, and bake for 16-17 minutes or until the muffins are golden and a cake tester comes out clean.

 

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The Orange Zest Icing

 

2 tbsp fresh orange juice

1 tsp finely grated zest

1 ½ cup icing sugar

  1. Whisk all the ingredients.
  2. Pour over still-warm muffins so that it spreads a little. Use a spoon to flatten it out if your icing is too thick.

 

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The Raspberry Frosting

 

½ cup butter, room temperature
2 cups icing sugar
2 tbsp heavy cream

½ cup mixed berries

2 tbsp raspberry jelly

White chocolate shavings (optional)

 

  1. In a stand mixer, beat the butter and the powdered sugar on high speed until mixture becomes fluffy.
  2. Then turn your stand mixer to low, add the cream, berries, and jelly. Beat on high speed again to make sure the frosting is homogenous.
  3. Put in a piping bag and decorate.
  4. Dust the white chocolate shavings on top.

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