Sunday, November 16, 2008

Raspberry Mini Cupcakes

One last time before I leave for Georgia. Yep, I'll be gone till Wednesday and I'll be missing my kitchen a LOT. So as a token of farewell, I'm baking a LOT this weekend. :p

My friend's 2nd wedding committee meeting is today and I am so excited about it because it means that I have a reason to bake. This time the menu is Pandan Chiffon Cake, Mini Eclairs, and Raspberry Mini Cupcakes. Yay! :)

I had previously made Sprinkles' Strawberry Cupcakes and it is quite warmly welcomed by my friends (i.e. they liked it). So I'm now trying variations of it and turning it into a raspberry cupcake. My experience from making cupcakes for my Indo friends is that they are very reluctant to eat a regular sized cupcake. I think it may be too intimidating for some reason - large cupcake means more icing means more calories. That's my guess. :p

This time I wasn't very creative in my decorations. It's simply because I want to practice making good swirls and plus, it's for a WEDDING committee. The hearts are a must!

I think this recipe is rather simple to follow and it is almost fool proof. So, here goes (adapted from Martha Stewart):

1-1/2 cups all purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1/4 cup milk
1/3 cup raspberry puree
1 tsp vanilla extract
1/2 cup butter
1 cup sugar
1 large egg
2 large egg whites

  1. Pre-heat oven to 350F and line muffin tins with cupcake liners
  2. Whisk together flour, baking powder, and salt in a medium bowl
  3. Mix together milk, vanilla extract, and raspberry puree
  4. In a large bowl, cream butter until creamy and fully
  5. Gradually add sugar to the butter until thoroughly mixed and fluffy
  6. Add the egg and egg whites into the batter and mix until combined
  7. Add the flour mixture and milk mixture alternately, starting and ending with the dry ingredients
  8. Divide the batter evenly among the muffin cups and bake for 18-20 minutes or until tops are just dry to the touch.
  9. Let cool completely before icing.

Now, for the icing:

1 cup butter
3 cups powdered sugar, sifted
1/2 tsp vanilla extract
3 tbs raspberry puree
a pinch of salt


  1. Beat the butter and salt until creamy and fluffy
  2. Slowly add the powdered sugar and mix until light
  3. Add the vanilla extract and raspberry puree until well combined

Have fun and enjoy! :)


  1. can't wait to bake with you thursday!!!! aaaahhhh *is super excited!*

  2. Me too! I've so many ideas to explore... hehehe

  3. tiap kali gua buka blog lu, sell laper mendadak deh Yos! huahuaheu16x

  4. You didn't say how much sugar to use in the cupcakes :(

  5. Oopss.. sorry, Rob. I updated my recipe to include the sugar.

    Hope this helps :)