So I’m not really the most artistic person in the world. I’m not very deft at decorating or making foods look picture perfect. I think it has to do something along the same lines as the fact I can’t paint. Yes, paint. I’ve tried it. Within 2 minutes of approaching a paint can to paint a simple wall, I have paint all over myself, the floor and everywhere else it’s not supposed to be. The beach. Ugh. If I go to the beach… any beach…. try as I might… within 5 minutes of staking my spot, settling in, lathering up with lotion… I am covered in sand from head to toe and so are all my belongings. I’m not sure why this relates to being unartistic in the kitchen, but there has got to be a connection. I must have some type of visual eye coordination flaw or some such thing but I simply don’t have an eye for anything creative. I do however, feel… that what I lack in vision, I make up for with ultra-talented tastebuds. Oh they’re good! I know when something tastes reaaally good and these cupcakes are undoubtedly, one fine example. I assure you, you’ll make these up much prettier than I do but one thing is certain. The end result will taste exactly the same… amazing! The cake is light and flavorful with the almond and vanilla accents… and the fresh raspberry creme? Divine. You will fall head over heels (edible-y speaking) in love with these cupcakes. I’ve been making them for years and I just can’t recommend them highly enough.
Raspberry Creme Cupcakes
“These are so pretty and taste so fresh and summery!” ~Julie
|1 18.25 oz. box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large egg whites
2 Tbls unsalted butter, melted
2 tsp almond extract
2 tsp vanilla extract
2 6 oz. containers fresh raspberries, cut in half or 1 (16 oz) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Line 18 muffin cups with muffin papers. Preheat the oven to 350° F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
(recipe from Giada Laurentiis)