Day 244 – Vanilla Raspberry “Surprise” Cupcakes

1 Apr

Ok.  April 1st.  April Fools Day.  (Ok.  Not a “real” day, but you get my point.)  So how could I resist a cupcake with “Surprise” in the name?!  Obviously…I couldn’t!  Vanilla Raspberry “Surprise” Cupcakes (recipe below from Snacking in the Kitchen).

Vanilla-Cupcake     Mini-Vanilla-Cupcake

The cupcakes are dense and moist. A little like a corn muffin. They have a sweet vanilla flavor with the tart raspberry at the bottom.
Note: They are a little hard to eat because all of the preserves sink to the bottom. The original baker acknowledged this issue too. I think for the future the cupcakes should be baked and the preserves added as a filling post-baking to avoid sinking.

Raspberry-Frosting

The frosting is creamy and smooth. It looks like it’s on the soft side, but it pipes nicely. It has a nice, sweet buttercream flavor with a little tartness from the lemon zest and the raspberry. This would be a good frosting for any vanilla or lemon-based cupcake.
Note: I’d advise a bigger piping tip – a little of my lemon zest got stuck in the small tip I started with.

VR-Surprise-Cupcake     Mini-VR-Surprise

Together this is a beautiful spring cupcake. Sweet and a little tart. I would also add a little lemon juice or lemon zest to the cupcake, just to bring it all together. But it’s a nice, sweet, pretty little cupcake.

VR-Surprise-top     Mini-Surprise-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 20

RECIPE

Vanilla Raspberry “Surprise” Cupcakes (recipe from Snacking in the Kitchen)

Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1/2 cup seedless raspberry jam

Frosting:

  • 4 ounces cream cheese, at room temperature
  • 1/4 cup unsalted butter, at room temperature
  • pinch of salt
  • 2 1/2 cups confectioner’s sugar
  • 1/3 cup seedless raspberry jam
  • zest of 1 lemon

For directions visit Snacking in the Kitchen.

*Tomorrow: Chocolate Sundae Cupcakes*

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