Raspberries are summer. I stopped by the Farmer's Market on Saturday and just couldn't resist. I had another cupcake in mind, but abandoned the idea to use the fresh raspberries. A little lemon and nutmeg worked well with the berries.
adapted from Washington post 11/5/08
Cupcake
1 1/2 cup plus 1 T AP flour
1 c plus 2 t cake flour
1 1/3 t baking powder
1/2 t baking soda
dash of nutmeg
1 t lemon zest
1 c fresh raspberries
3/4 t salt
1/2 c canola oil
2 c sugar
2 eggs, room temperature
1 c heavy cream
1 1/3 t vanilla
1 c buttermilk
Preheat oven to 350. Line wells of cupcake pan with paper liners.
Combine flours, baking powder, nutmeg, zest, baking soda and salt. Set aside. In bowl of standing mixer, combine sugar and oil, mix until smooth and well incorporated. Add eggs, one at a time, mixing well after each addition. Add vanilla, beat for one minute. Add dry ingredients in 2 increments. Mixing well after each addition. With motor on low speed, slowly add the buttermilk, mix until well incorporated. Stir in raspberries. Fill cupcake wells 3/4 full. Bake 18 - 20 minutes until toothpick comes out clean. Cool on wire racks.
Frosting
2/3 pound unsalted butter, room temperature
1/2 t salt
1/2 c raspberry jam
1 t vanilla
4 c confectioners' sugar
1 t milk
In bowl of standing mixer, whip butter on high until light and fluffy. Add salt, vanilla and jam, mix well. Add sugar in three installments, mixing well. Add milk until desired consistency is reach, beat on high 3-4 minutes.
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