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Raspberry Cream Cupcakes with Cream Cheese Frosting
Source: Chef Frankie Francollo, Cupcake Crew, New York, Category:
Baking, Dessert
Canola oil is perfect for
baking with its light texture, neutral flavor and high heat tolerance. Add
fresh raspberries and cream cheese frosting to classic vanilla cupcakes for
yummy results.
Ingredients:
Cupcakes:
- 2 cups granulated sugar 500
mL
-
4 eggs
-
1 cup milk 250 mL
-
3/4 cup canola oil 175 mL
-
1 tsp vanilla extract 5 mL
-
2 1/2 cups all-purpose flour 625 mL
-
2 tsp baking powder 10 mL
-
2 cup raspberries, fresh or frozen 500 mL
Cream Cheese Frosting:
-
2 packages of cream cheese (8 oz.) at room temperature1 1/2 cups powdered sugar,
sifted 375 mL
-
1 tsp vanilla extract 5 mL
Instructions:
- Pre-heat oven to 350 °F
(180 °C). Line muffin tin with 24 cupcake liners.
- In medium bowl, combine
sugar and eggs. Using electric mixer combine until mixture thickens, about 1
minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour
mixture until fully combined making sure to scrape sides of bowl with a spatula
get out all lumps. Remove bowl from mixer.
- Add 1 cup (250 mL) raspberries
and gently mix by hand. Spoon mixture into muffin cups until about two-thirds
full.
- Bake for 20 minutes or until
cupcakes spring back to touch. Remove from oven and cool cupcakes completely.
-
To prepare Cream Cheese Frosting: In medium bowl, mix cream cheese on medium
speed until lump-free. Slowly add powdered sugar and vanilla extract until
fully combined. Spoon cream cheese frosting into pastry bag with medium round
tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake. Serve
right away or refrigerate until serving.
Yield: 24 cupcakes. Serving
size: 1 cupcake with frosting.
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| Per Serving |
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| Calories |
270 |
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| Total Fat |
14 |
g |
| Saturated Fat |
6 |
g |
| Cholesterol |
50 |
mg |
| Sodium |
115 |
mg |
| Potassium |
29 |
mg |
| Carbohydrates |
30 |
g |
| Fiber |
0 |
g |
| Sugars |
22 |
g |
| Protein |
4 |
g |
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