Don’t you guys hate it when you make a recipe one time and it turns out perfect, and then the next time you go and make it, it turns into a disaster??..
Yah, well that’s what happened with these cupcakes. The yellow cupcakes themselves came out great and we really liked them. When it came to the frosting, we planned on making that meringue buttercream that we made here. All we wanted to change was to add some raspberry puree to it.
Well, the puree never got added to it because the buttercream never worked out. We whipped the egg whites until fluffy and when we added the butter the entire thing turned into soup. Yes, BUTTER SOUP! We don’t know what went wrong. We let it beat for an hour trying to get it to thicken up again, and as soon as we thought it was getting thicker, it was back to being soup the next second…
So, we raided the fridge to see what our Plan B would be. Luckily, Maria had some extra whipped cream siting in the fridge. We decided to whip some of that up, sweeten it, and add the raspberry puree to it.
It turned out FANTASTIC! We don’t need any stinken soupy buttercream! Everyone loved these cupcakes! The topping ended up being so light and fruity. We loved giving the guests the option of having a rich chocolate ooey gooey indulgent cupcake or going the lighter fruitier way! Depends what they were in the mood for!
Yellow Cupakes
Makes about 18 cupcakes
- 1 1/4 cups sugar
- 1/2 cup Crisco shortening (white only)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
Set oven to 350 degrees. Line the cupcake pans with paper liners. In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes). Add in eggs; beat very well for 5 minutes on high speed.
In a small bowl sift together flour, baking soda and salt. Add to the creamed mixture along with the buttermilk; mix well until blended (about 2-3 minutes). Transfer to the prepared cupcake pans. Bake on second-lowest oven rack for 20-25 minutes (check for doneness after 15 minutes, these bake fast!).
Let them cool on a baking rack.
While the cupcakes are baking, go ahead and make the raspberry puree.
Fresh Raspberry Puree
Puree the raspberries along with the water in food processor until puree is smooth. Strain raspberry puree through fine-mesh strainer, pressing on solids to release as much liquid as possible; discard solids in strainer. Stir in sugar and fresh lemon juice until blended.
Fresh raspberry sauce can be made 1 day ahead. Cover and refrigerate.
The last step is to make the whipped cream frosting.
Raspberry Whipped Cream Frosting
- 1-1/4 cups heavy whipping cream
- 5 tablespoons confectioners’ sugar
- Raspberry Puree (above)
In a large bowl, beat cream until it begins to thicken. Add sugar and beat until medium peaks form. Incorporate the raspberry puree and gently fold into the mixture.
Once the cupcakes are cool, pipe frosting over the cupcakes and top each with a fresh raspberry!
We hope you enjoyed this recipe! We will definitely be making them again!
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