Raspberry and almond cupcakes with almond buttercreamPosted: June 13, 2009
We have new neighbors moving in!!! YAY and to welcome them to the neighborhood I wanted to make something special. They do have a couple very young kids so I made them the always loved Nestles Chocolate Chip Cookies and for the adults I made these great cupcakes from The Sadie Times. I am not sure where she got the recipe, but they are great. I did try one and found that the raspberry flavor is a bit slighter than I was hoping so next time I might add a bit of raspberry extract too. But overall these were great and made a great welcome to the neighborhood treat!
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. unsalted butter
1 1/2 c. sugar
1/3 c. buttermilk-I used yogurt
1/4 c. oil
1 tsp almond extract
2 cups. roughly chopped fresh raspberries (also get them as dry as possible with a paper towel.)
Preheat oven to 350 degrees and prepare 2 cupcake pans.
Sift flour, salt, and baking soda in medium bowl.
In bowl of mixer, cream butter and sugar until fluffy.
Add eggs one at a time until combined.
Add buttermilk, oil and almond extract until combined
Add flour mixture and stir until just combined.
Fold in berries.
Fill cupcake pans 3/4 way.
Bake for 20 minutes.
Frost (see frosting below)
Almond Butter Cream:
1 cup butter (or half butter, half shortening)
4 cups sifted confectioners sugar
2-4 tbsp. milk
1 tsp Almond extract
In your stand mixer, whip butter till very light and airy, add in powdered sugar a little at a time to prevent crunchy frosting. Add almond and then milk, as much or as little milk as you need to get the consistency you desire. I like a stiffer frosting for better piping. Thinner for spreading.
Frost your cooled cupcakes and top with another raspberry.