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May 20th 2015

Buttery Cupcakes with Raspberry Frosting


CUPCAKES with raspberry

You invited your friends to your place for a movie night? It's time for a reality hit: they expect something more than beer and popcorn. You want to throw the ultimate surprise? Show off your culinary skills! Oh, you don't know how to cook? Then you'll have to opt for a recipe that's so easy and simple that even you can't get it wrong. Buttery cupcakes with raspberry frosting sound nice, don't they?

This is the perfect recipe for a busy student who's inexperienced in cooking. The fragrant, decadent cupcakes will be ready in an hour and everyone will want to call you their best friend once they try them.

Tasty cupcakes with raspberry frosting could be the best dish on your student party. Easy to make, tasty to eat!


Preparation time: 45 minutes
Baking time: 15-17 minutes
Ready in: 70 minutes

cupcakes_raspberry

INGREDIENTS 

Cupcakes Ingredients

1 cup of all-purpose flour
½ cup of caster sugar
1 teaspoon of liquid vanilla extract, or 2 capsules of powdery vanilla extract
1 teaspoon of baking powder
1 pinch of salt
½ cup of butter softened
1egg
½ cup of sweetened condensed milk

Frosting Ingredients

1 cup of fresh cream with vegetable fat
½ cup of raspberries
¼ cup of brown caster sugar
4-5 drops of lemon juice



DIRECTIONS

  1. First of all, preheat oven to 180 degrees C.
  2. Line 12 cupcake cups with paper liners or grease and flour the cups.
  3. Put a pan on the fire with the raspberries and the drops of the lemon juice. Let them boil a little and smash them using a blender. Afterwards add the brown caster sugar and make a marmalade. Put it in a cold plate and let it cool.
  4. In a large bowl put together and sift the flour, the baking powder, the powdery vanilla extract (if so). Add the salt and stir them with a fork.
  5. In another large bowl beat sugar and butter together with an electric mixer until light and fluffy.
  6. Beat the egg into the creamy butter mixture, thoroughly integrating it.
  7. Add the sweetened condensed milk and the liquid vanilla extract (if so) and beat a little more.
  8. Alternately stir the flour mixture into the butter mixture folding it with mild movements so that the final mixture will still be fluffy. That way the mixture doesn’t lose its inner air and the cupcakes will raise as much as it’s needed but they will be crunchy from the outside and not like a sponge.
  9. The mixture might need one more pinch of flour or few drops of milk so be prepared to “correct” the mixture, if needed.
  10. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted into the center comes out clean.
  11. Cool in the cupcake cups for 5 minutes before removing to cool completely on a wire rack.
  12. Beat the fresh cream in a large bowl with an electric mixer until light and fluffy.
  13. Add ½ cup of the cool raspberries’ marmalade in it and beat it nice and light, like folding.
  14. When the cupcakes are cool, put the raspberries’ marmalade frosting on top of them, sprinkle with anything you want (why not lemon zest?) and…ENJOY!

 

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