I love cupcakes.
They are just darn cute.
You get your very own mini cake . . . and nobody has to help you eat it!
Don’t you love these new foil liners by Wilton.
They hold up . . . keep their shape . . . and retain all of the color.
You really can’t ask for more than that.
I found really cute liners at Walmart.
These cupcakes are Vanilla and inside is a delicious Raspberry filling.
They are yummy!
You can get the filling at the Prepared Pantry or make your own.
I promise you though . . . it’s really good, and it won’t weep inside the cupcakes . . . which makes it even better.
Simply poke a dowel or the end of a wooden spoon in the center of each cooled cupcake.
An apple corer also works, but will leave a larger hole to fill.
The dowel seems to be the perfect amount of filling . . . at least in this house.
See that bag of Raspberry filling?
It goes a very long way, and keeps very well in the fridge.
You don’t even have to have a long tip to squeeze the filling into the hole.
You just snip a corner of the bag and fill!
They have every flavor of filling under the sun.
My favorites are the Bavarian Cream, Raspberry & Lemon.
The delicious frosting is like Lime Whipped Cream Fluff! It’s simple to make and holds up well on the serving table. You can make them a day ahead and store them covered in the refrigerator. If you don’t like a really sweet frosting . . . this is for you. I flavored it with freshly squeezed lime juice, but you can substitute with: Lemon, Orange or even pomegranate juice. You can also use a bit of oil flavorings as well. The Vanilla cupcake recipe is my favorite with just the right texture & crumb! If you have stored the cupcakes in the fridge, let them come to room temperature before serving.
Make cupcakes and turn some smiles on!
MY FAVORITE WHITE CAKE
* makes approximately 24 cupcakes or 48 plus mini’s
For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons (opt)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract (I used Madagascar Bourbon Vanilla)
1/2 teaspoon pure lemon extract or Coconut flavoring (opt)
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest (opt) in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes for standard cupcakes and 10 to 12 minutes for mini’s, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean.
Cool on wire rack.
LIME FLUFF FROSTING FOR CUPCAKES
1 can (14 0z) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
coconut or sprinkles & top with a Raspberry for garnish
In a large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping until blended. Place in pastry bag with a decorative tip and pipe over the top of the cupcake. Sprinkle with coconut and add a Raspberry. Keep cupcakes Cool in refrigerator until ready to serve.
Note: If you have put the cupcakes in the fridge, let them come to room temp before serving Room temperature cake is better than cold cake!