Vanilla cupcakes with fresh raspberry icing! Yum!

Vanilla cupcakes with fresh raspberry icing! Yum!


Sometimes, you just need something sweet and you'll do whatever you need to to get that sweet fix! That was the case last Sunday. I didn't want ot go to the store for something full of preservatives or packaged. So, I pulled out recipe box and got to work on vanilla cupcakes and a fresh, raspberry icing to top it off:) The recipe will be at the bottom....

So, I'm struggling still to post on a daily basis. I don't know if it's the cold weather or what, but when I get home at night I just wanna snuggle under my blanket and watch TV and eat goldfish crackers. Right outta the bag. Pizza flavored. Ugh...I know, so horrible. But they are my new downfall and I just can't help myself. I know I talked last time about catching up with posts this weekend...and I really do have every intention of doing that! I just need to get to Saturday;) So, forgive me if you pop over at night, looking for a post and don't see it right away. I've been put under a hex by my blanket and some goldfish;)

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Vanilla Cupcakes with Fresh Raspberry Icing - Recipe


Ingredients Cupcakes:
2 cups sugar

4 eggs

2 and 1/2 cups all-purpose flour

1 cup milk

3/4 cup vegetable oil

2 and 1/4 teaspoons baking powder

1 teaspoon vanilla
Seeds from 1 vanilla bean, optional.


Preheat oven to 325 degrees F.  Beat together eggs and sugar until slightly thickened, about 1 minute.  Add flour, milk, oil, baking powder and vanilla and beat for another minute.  Pour batter into lined cupcake tins, filling each tin 2/3 full.  Bake for 20 minutes for a standard cupcake, 25 minutes for a jumbo cupcake (or use a cake-tester).

Cool completely before filling or frosting.

Ingredients Icing - via Southern Living:

1/2 cup butter, softened

1/2 cup fresh raspberries

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar


1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

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