Mar 8, 2010

The Princess’ Cupcakes

Raspberry Buttermilk Cupcakes

I really like to use fruit when I bake. Somehow it gives me a false sense of healthy. I simply choose to ignore all the butter, sugar, frosting and hyper focus on the fruit. Fruit is good for you. Fruit is healthy. Therefore these cupcakes are healthy!

I used to make ’em with strawberries, eons ago. But then I had a child who just had to be allergic to strawberries of all things. And food coloring, but that’s a different story all together. Ever saw a kid bounce off the walls after eating a handful of M&M’s? It ain’t pretty.

I decided to just go ahead and replace the strawberries with raspberries. What do you know, they turned out fantastic. They don’t just taste wonderful, but they smell out of this world! I’m telling you, these cupcakes would make a fantastic addition to a little girl’s b’day party.

Now if you’ll excuse me, I have to talk my son into wearing a dress with matching tiara for his 4th birthday.

Ingredients:

2/3 stick butter
2 cups raspberries
1 tsp vanilla extract
1 1/2 cup all-purpose flour
1/2 cup granulated sugar
2/3 tsp salt
1/3 cup buttermilk
1 1/5 tsp baking powder
1 large egg

Frosting

Directions:

Opted for frozen raspberries but obviously you can use fresh ones as well. When using frozen ones, make sure they’re thawed properly. That’s where my microwave comes in.
Raspberry Buttermilk Cupcakes

Put them in your blender or use your immersion blender, as I like to do. Sieve out the raspberry seeds.  
Raspberry Buttermilk Cupcakes

Want to create a wicked cocktail? Combine a spoonful of raspberry puree with a glass of cold prosecco or champagne!

Here’s 2/3 stick of butter. Roughly 80 grams. Of course I forgot to take it out of the fridge—if my head wasn’t firmly attached to my neck I’d probably forget it, too—so I nuked it for a few seconds. For the record, I always use salted butter.  
Raspberry Buttermilk Cupcakes

Add 1/2 a cup granulated sugar to the butter and 1 tsp vanilla extract (or 1/2 tsp if you like a more low-key vanilla flavor). Let’s pretend for a moment I still had opaque vanilla extract instead of just brown, shall we? Mix until it’s a light and fluffy concoction.
Raspberry Buttermilk Cupcakes

Add the egg and beat well.
Raspberry Buttermilk Cupcakes

Pour in the raspberry puree.
Raspberry Buttermilk Cupcakes

With the mixer on low-speed, beat until everything is combined and smooth.  
Raspberry Buttermilk Cupcakes

Add a slightly heaping 1 1/2 tsp baking powder and 2/3 tsp salt to 1 1/2 cups all-purpose flour and sieve.  
Raspberry Buttermilk Cupcakes

Keep the flour mix nearby and pour yourself 1/3 cup of buttermilk I (room-temperature).  
Raspberry Buttermilk Cupcakes

Alternately add the flour mixture and buttermilk. Start and end with the flour.  Now taste it. No, seriously, taste it! Isn’t it amazing?
Raspberry Buttermilk Cupcakes

Line a standard muffin tin (12) with cupcake liners. Fill your liners about 2/3 of the way full.  
Raspberry Buttermilk Cupcakes

Here I am, in a desperate attempt to level the batter. I really should bake more often because this is just pathetic.  
Raspberry Buttermilk Cupcakes

Bake the cupcakes in a preheated oven at 350F (180C) for 20 minutes. Until a toothpick stuck in the center comes out clean.

I decided to add the same frosting I made for my Sinterklaas Cupcakes. A white chocolate frosting that is to die for. Raspberries versus white chocolate. Need I say more?
Raspberry Buttermilk Cupcakes

These are healthy. They’re good for you. No, really!
Raspberry Buttermilk Cupcakes

Kay’s Recipe Card

Click here for printable size.

The Princess’ Cupcakes
Ingredients
  • 2/3 stick butter
    2 cups raspberries
    1 tsp vanilla extract
    1 1/2 cup all-purpose flour
    1/2 cup granulated sugar
    2/3 tsp salt
    1/3 cup buttermilk
    1 1/5 tsp baking powder
    1 large egg
Directions
  1. Blend the raspberries and run them through a sieve. Cream the butter and sugar along with the vanilla extract, add the egg and beat well. Pour in the raspberry puree. With the mixer on low-speed, beat until everything is combined and smooth.

    Add a slightly heaping 1 1/2 tsp baking powder and 2/3 tsp salt to 1 1/2 cups all-purpose flour and sieve. Keep the flour mix nearby and pour yourself 1/3 cup of buttermilk I (room-temperature). Alternately add the flour mixture and buttermilk. Start and end with the flour. Line a standard muffin tin (12) with cupcake liners. Fill your liners about 2/3 of the way full. Bake the cupcakes in a preheated oven at 350F (180C) for 20 minutes. Until a toothpick stuck in the center comes out clean.
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Feb 10, 2010

Cheese & Onion Biscuit Bread

I’ll often crave crispy warm bread. Know that feeling? Sometimes I think I’m a carb junkie, other times I know for sure. Bread is just so full of flavor and versatile—especially when you toss little knobs of butter on top until they melt all over the warm and crispy bread. Yum. Unfortunately I don’t always have time to make bread dough, let it rise (twice) and then bake it. So…