Raspberry Cream Cupcakes

Name: Raspberry Cream Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1 teaspoons baking soda; 296 milliliters cake flour; 59 milliliters canola oil; 2 batches Lemon-Cream Cheese Frosting; 1 large egg; 1 large egg white; 118 milliliters all-purpose flour; 237 milliliters low-fat buttermilk; 12 fresh raspberries, for garnish; 2 Tbsps raspberry jam; 3 drops red food coloring; 0 teaspoons salt; 237 milliliters sugar; 2 Tbsps unsalted butter, melted; 1 teaspoon pure vanilla extract

The recipe Raspberry Cream Cupcakes could satisfy your American craving in about 45 minutes. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 129 calories. This recipe serves 20. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up egg white, food coloring, raspberry jam, and a few other things to make it today. It works well as a dessert.

Instructions

Preheat oven to 35

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Oven

Place 12 muffin cup liners in muffin tin.

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Muffin Tray

Place flours in a medium bowl. Sift sugar, baking soda, and salt into bowl.

Ingredients you will need

Baking Soda

Sugar

Salt

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Bowl

Whisk butter and oil.

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Butter

Cooking Oil

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Whisk

Add buttermilk and next 3 ingredients (through vanilla), whisking until well-combined.

Ingredients you will need

Buttermilk

Vanilla

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Whisk

Add dry ingredients to wet.

Divide batter evenly among liners, and bake in middle of oven about 25 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; transfer to a wire rack to cool.

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Wire Rack

Oven

Mix food coloring into frosting.

Ingredients you will need

Food Color

Frosting

Transfer half to a separate bowl, and mix with raspberry jam. Pipe about 1 tablespoon of jam frosting into tops of cupcakes with a round-tipped pastry bag.

Ingredients you will need

Raspberry Jam