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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    30 Comments »

    1. 1

      Oh how incredible sounding! I’m going to try making these this week. NUM.

      camelama on Mar 8, 2010 @ 8:42 am Reply
    2. 2

      yes! i love using fruit too when i bake Raspberries are so great! The cupcakes look so cute!

      Sook @ My Fabulous Recipes on Mar 8, 2010 @ 8:52 am Reply
    3. 3

      I can almost smell them from here! Going to make them soon!

      Carly on Mar 8, 2010 @ 9:07 am Reply
    4. 4

      I love your recipes and the gorgeous pictures. In the phot part of the recipe, you say to add 11 tsp of vanilla. Is that right?

      Kristy M on Mar 8, 2010 @ 9:09 am Reply
    5. 5

      @Kristy M:

      I’d already changed it! Was a typo :)

      Kay on Mar 8, 2010 @ 9:12 am Reply
    6. 6

      They look great! I love the combination of raspberries and white chocolate. Can’t wait to make these :)

      Stephanie on Mar 8, 2010 @ 9:43 am Reply
    7. 7

      Gender stereotypes always make me cringe! Ugh!

      Anyway, these cupcakes look delicious.

      Memoria on Mar 8, 2010 @ 11:04 am Reply
    8. 8

      @Memoria:

      Overhere that happened on its own. About a year ago he all of a sudden refused to wear his shirts if they were pink, now he doesn’t want to watch Dora anymore because he says it’s more for girls and if I’d try to give him pink cupcakes he’d be really pissed with me.

      Kay on Mar 8, 2010 @ 11:10 am Reply
    9. 9

      The cupcakes look adorable!

      Oh and my son hates pink too!

      Suzy on Mar 8, 2010 @ 11:15 am Reply
    10. 10

      @Suzy:

      That started a year ago, no idea what triggered it. He was always a boyish boy, playing with cars and dinosaurs. When we once gave him a doll he was completely uninterested. Seemed almost genetic.

      Now all of a sudden he dislikes anything girlish and pink with the passion of a thousand fiery suns. We have no idea why, since his dad also wears pink shirts and isn’t macho.

      I guess I totally failed to put him in touch with his feminine side :)

      Kay on Mar 8, 2010 @ 11:20 am Reply
    11. 11

      can imagine the taste of these, YUM!

      PeachRainbow on Mar 8, 2010 @ 1:17 pm Reply
    12. 12

      Yuuuuum! At 14 my daughter is past the birthday princess stuff but she might put on a tiara for one of these.

      Amy from She Wears Many Hats on Mar 8, 2010 @ 3:38 pm Reply
    13. 13

      I like your idea of mixing the puree into champagne, I usually add a little Chambord if I can. Great recipe and action shots, thanks. So I gotta know did he wear the dress?

      Brad on Mar 8, 2010 @ 4:40 pm Reply
    14. 14

      Those are so pretty!

      Kaitlin on Mar 8, 2010 @ 6:19 pm Reply
    15. 15

      Oh these look so good! My little E loves any cupcake that is pink! She always asks for pink cake for her birthday. I love that this recipe does not have food coloring in it.

      http://sprucehill.typepad.com/

      Spruce Hill on Mar 8, 2010 @ 9:08 pm Reply
    16. 16

      I always wanted a recipe like this! Thank you so much. My daughter will love it. I always wanted to make a homemade version of those strawberry imitation cake mixes that tastes so overly sweet. This is just the ticket.

      Lorelei on Mar 8, 2010 @ 9:40 pm Reply
    17. 17

      I had to laugh at your last comment..I have 3 boys, my second son turned 15 today and even though they love sweets I have many a birthday longed to be able to make a girlie cake….. these look great and would go down well never the less ;-)

      By the way, happened upon your site a few weeks ago and i frequently visit it, you do a great job.
      I live down the road in Capelle aan den IJssel. I’m a Brit married to a Dutchie lived here for years….

      ps. loved your cranberry stew.

      Sophie on Mar 8, 2010 @ 10:58 pm Reply
    18. 18

      MMM – I was just thinking of making cupcakes for a friend — these will do perfectly. AND the frosting!!!
      Do you have any hints on getting the frosting into one of those bags?

      elizabethk on Mar 8, 2010 @ 11:07 pm Reply
    19. 19

      Thanks! I could use this recipe to make Pinkalicious cupcakes. Of course, my daughter truly believes she will turn pink just like the book!

      susie on Mar 8, 2010 @ 11:13 pm Reply
    20. 20

      Would you replace the amount of raspberries with the same amount of stawberries? Any other changes for strawberry cupcakes? (These look yummy….but my family adores strawberries!)Thanks!

      Marla on Mar 9, 2010 @ 12:55 am Reply
    21. 21

      @Marla:

      I pretty much used the same amount of strawberries, but only make it when they’re in season and really bright red and fragrant.

      Kay on Mar 9, 2010 @ 8:43 am Reply
    22. 22

      Brazil loves you recipes!!!

      Ana on Mar 10, 2010 @ 7:57 pm Reply
    23. 23

      Looks like you were copied already.
      http://dishinanddishes.wordpress.com/2010/03/08/honey-orange-glazed-chicken-strips/

      It’s also on Tasty Kitchen.

      Barbara on Mar 10, 2010 @ 9:36 pm Reply
    24. 24

      @Barbara:

      They mentioned it in the bacon & chicken posting, and I actually saw the posting this morning!

      Have to say I was curious how it turned out with orange and garlic, so I left a comment there saying that I had posted an almost identical recipe and how delicious it was etc. Much to my surprise my comment wasn’t approved. I guess the blog owner only needed the inspiration :)

      Kay on Mar 10, 2010 @ 9:40 pm Reply
    25. 25

      I am so making these for my 2yr olds birthday in April! They look fabulous!
      Of course I’ll need to practice making them between now and April just to make sure I get them absolutely right. ;) lol

      Christina H on Mar 11, 2010 @ 8:23 pm Reply

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