I’ve been mildly obsessed with making cupcakes lately. I got the right size icing tips* that I’ve been searching high and low for. Getting the right icing consistency and cake density has now been my master goal.
I won a cupcake cook book at a blogging event nearly a year ago. I’ve been working my way through the cookbook with fabulous success for each recipe I’ve tried. Chris went wild for the frosting on these cupcakes. He’s been a pretty disciplined eater since January (losing 30 pounds in the process), so I get great satisfaction when I make desserts that are too tempting for him to pass up. I’m such a devil.
Since moving to the mountains two years ago (we’re at 6300 ft elevation), I haven’t been able to make a decent cookie, but cupcakes I can do! At some point I will figure out how to make all my mom’s cookie recipes altitude friendly, but for now I’ll just stick to cupcakes. Playing with frosting is too much fun, too.
Raspberry Cupcakes
Adapted from Lizzy Early‘s Strawberry Vanilla Cupcake recipe (Your Cup of Cake)
Makes 24 cupcakes
- 1 box yellow cake mix
- 4 egg whites
- 1/3 cup oil
- 1 cup milk
- 1/3 cup mayonnaise
- 1 tablespoon vanilla extract
Gently whisk egg whites, oil, milk, mayo and vanilla in a large bowl, until smooth. Add sifted cake mix and stir until combined. Fill cupcake liners, I used just shy of 1/4 cup batter in each cupcake liner. Bake at 350 for 17-22 minutes – I pulled mine out at 15 minutes and they were perfect. Cool.
- 1 cup butter, softened
- 1 tablespoon lemon juice
- 4-5 cups powdered sugar
- 2-4 tablespoons raspberry jam**, or raspberry puree
Beat butter until smooth, about 2 minutes. Combine lemon juice. Slowly add powdered sugar until it reaches a thick consistency. Add raspberry jam (**I used Bonne Maman jam. That or a freezer jam would be ideal – don’t use the cheap super sugar stuff or you won’t get much raspberry flavor) slowly until it’s the right consistency. Pipe frosting onto cooled cupcakes and serve.
* Icing kit and adorable milk jars courtesy of Bake It Pretty.
