Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1 cup fresh raspberries
- 1/2 cup whipped cream
- 1/4 cup raspberry jam
- Fresh mint leaves for garnish optional
Instructions:
Preheat your oven to 350F 175C and line a cupcake tin with paper liners
In a medium bowl, whisk together the flour, baking powder, and salt
Set aside
In a separate large bowl, cream together the softened butter and sugar until light and fluffy
Add the eggs, one at a time, beating well after each addition
Stir in the vanilla extract
Gradually add the dry ingredients mixture to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture
Mix until just combined
Gently fold in the fresh raspberries into the cupcake batter
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely
Once the cupcakes are cool, use a small knife or cupcake corer to make a small hole in the center of each cupcake
Fill each hole with a teaspoon of raspberry jam
Pipe or spoon whipped cream on top of each cupcake, covering the jam-filled hole
Garnish with fresh mint leaves, if desired
Serve and enjoy your delicious Raspberry Shortcake Cupcakes!
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