RASPBERRY CREAM CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 18 cupcakes
Number Of Ingredients 9
Steps:
- Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
- Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
- Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
- Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
- Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
ROSé WINE CUPCAKES
These pretty pink cupcakes are made with rosé wine and a raspberry filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, water, 1/2 cup wine, oil, egg whites and food color. Divide batter evenly among muffin cups (about two-thirds full).
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Fit #6 round tip in decorating bag (opening about 1/8 inch in diameter). Spoon raspberry jam into decorating bag. Insert tip in center of cupcake, about halfway down. Gently squeeze decorating bag, pulling upwards until cupcake swells slightly and filling comes to the top.
- In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 1/3 cup wine. If frosting is too thick, beat in more wine a few drops at a time. Frost cupcakes. Garnish with raspberries.
Nutrition Facts : Calories 280, Carbohydrate 52 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cupcake, Sodium 170 mg, Sugar 42 g, TransFat 0 g
RASPBERRY CUP CAKES
Like mini no-bake cheesecakes. A delightful favorite with everyone, especially appetizing during the summer months. Note - Frozen raspberries can also be used. When thawed, drain some of liquid and use in the raspberry puree.
Provided by William Anatooskin
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h15m
Yield 12
Number Of Ingredients 7
Steps:
- Line a 12 cup muffin pan with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a 12 cup muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside.
- Beat cream cheese until fluffy. Add condensed milk and 1/2 cup of the raspberry puree and mix until well blended. Fold in whipped topping.
- Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 25.1 g, Cholesterol 29.3 mg, Fat 12.8 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 7.3 g, Sodium 123.8 mg, Sugar 21.7 g
More about "raspberry rose cupcakes recipes"
RASPBERRY ROSé WINE CUPCAKES - COMPLETELY DELICIOUS
From completelydelicious.com
5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 422 per serving
- In bowl of stand mixer fitted with paddle attachment, or in bowl with hand-held mixer, beat butter and sugar together on medium high speed until light and creamy, about 3 minutes.
- In separate bowl, combine eggs, egg yolk, rosé wine and almond extract. In another bowl, combine flour, baking powder and salt. Add dry ingredients to mixer in 3 additions, alternating with egg mixture, stirring to combine after each addition. Beat briefly until smooth.
- Scoop batter into the prepared muffin pan, filling each cup only ⅔ full. Bake until cupcakes just begin to turn golden and spring back when gently pressed, about 15-18 minutes. Let cool completely.
RASPBERRY ROSé CUPCAKES - ONE GIRL. ONE KITCHEN.
From onegirlonekitchen.com
Servings 12Total Time 30 minsEstimated Reading Time 3 mins
RASPBERRY ROSE CUPCAKES - ANN'S ENTITLED LIFE
From annsentitledlife.com
Reviews 3Estimated Reading Time 3 minsServings 14
RASPBERRY ROSé CUPCAKES - THE SPIFFY COOKIE
From thespiffycookie.com
5/5 (1)Category CupcakesServings 24Total Time 20 mins
RASPBERRY CUPCAKES WITH RASPBERRY FILLING AND RUSSIAN …
From bonnibakery.com
RASPBERRY ROSE CUPCAKE | ROYAL
From royaldesserts.com
RASPBERRY ROSE CUPCAKES RECIPE | EAT SMARTER USA
From eatsmarter.com
RASPBERRY CUPCAKES: DELICIOUS, FROM-SCRATCH RECIPE - CHELSWEETS
From chelsweets.com
RASPBERRY CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
RASPBERRY ROSE CHOCOLATE CUPCAKES FOR TWO - BROMA …
From bromabakery.com
ROSé WINE CUPCAKES - THE DAILY MEAL
From thedailymeal.com
RASPBERRY ROSé CUPCAKE RECIPE - THEBACKLABEL
From thebacklabel.com
RASPBERRY ROSEWATER CUPCAKES - DEL'S COOKING TWIST
From delscookingtwist.com
RASPBERRY AND CREAM CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
ROSE BUTTERMILK CUPCAKE RECIPE WITH RASPBERRY BUTTERCREAM - MSN
From msn.com
RASPBERRY CUPCAKES | BAKING RECIPES | GOODTO
From goodto.com
ROSE AND RASPBERRY CUPCAKES RECIPE | PANASONIC EXPERIENCE FRESH
From experience-fresh.panasonic.eu
ROSE LYCHEE RASPBERRY CUPCAKES | SIFT & SIMMER
From siftandsimmer.com
RASPBERRY ROSEWATER CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love