Mini-Raspberry Cupcakes
Source of Recipe
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List of Ingredients
1 stick (1⁄2 cup) unsalted butter, softened
3⁄4 cup sugar
1 1⁄2 tsp baking powder
1⁄4 tsp salt
2 large eggs
1 tsp raspberry or vanilla extract
1⁄2 cup milk
11⁄3 cup all-purpose flour
Raspberry Buttercream
1 stick (1⁄2 cup) unsalted butter, softened
4 cups confectioners� sugar
4 Tbsp milk
1 tsp raspberry or vanilla extract
1⁄2 tsp salt
Red or pink gel or liquid food color (optional)
Recipe
Heat oven to 350�F. Line mini� muffin pans with paper liners. (Don�t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack. Then place the pan in your freezer to cool quickly before lining and baking the next batch.)
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