I'm not really one for creating my own recipes - I prefer to follow the instructions of others, tweaking things here and there - usually if I've run out of the proper ingredients, but still.
But I thought I would make an attempt at creating my own raspberry cupcakes.
Well, creating might be a strong word, since I really just took a basic cupcake recipe, and mixed in some melted seedless raspberry jam (recipe at the end of the post).
I mixed up the cupcake batter in my mixer (yes, I finally used it since the move!), and stuck the jam in the microwave until it was pourable.
Best part of this recipe? Pink batter! I'm not such a pink girl myself, but seeing it in the bowl of my mixer was pretty exciting. I don't usually bake with food colorings, but maybe now I should reconsider.
After the jam was completely incorporated into the batter, I used a cookie scoop to fill the cupcake liners. I put about two scoops into every cup. Not that they were each even.
It made 24 cupcakes, which unfortunately I had to bake them separately in my teeny oven. And lengthways. But I'm not complaining.
They baked up decidedly less pink, but still cute. And almost all even. Score one for the cookie scoop.
After this, I didn't quite have the time to make my own frosting, so I went with the store-bought stuff from a can. Not great, but not bad either. Plus I like having it around afterward to eat with honey-wheat pretzels.
But wait. Why did I pick cupcakes to make, this auspicious evening?
Because of this:
That's right, I am now the proud owner of a Chefmate 24-count cupcake carrier. Heaven.
The bottom layer is an actual muffin pan, and on top is balanced a plastic tray that is locked into place when you snap the dome lid on top.
Here are the last two cupcakes in my new favorite toy. I see alot more cupcakes and muffins in my future.
Anyway, back to the cupcakes. When they initially came out, I thought the texture was a bit strange - a little sticky - but the taste was good. After my second cupcake though, it was growing on me and by my last, I was a big fan.
They were a little heavier than normal cupcakes, but the taste was sweet and satisfying.
Tip of the Day: Make sure to purchase large, not small, medium or jumbo eggs for baking. Most recipes, unless otherwise specified, are calibrated for that size.
2 cups flour
1.5 cups sugar
2.5 tsp baking powder
1 tsp salt
1/2 cup shortening, softened
3/4 cup milk
1 tbsp vanilla
1 1/4 cups raspberry jam
Mix the flour, sugar, baking powder and salt in the bowl of a stand mixer.
Beat in shortening, milk, vanilla and eggs.
Heat the jam in the microwave until it is pourable.
Gradually mix into the batter until it is imperceptible.
Pour batter evenly into 24 muffins cups.
Bake at 350 F for 22 to 24 minutes.