This weekend I had the pleasure of baking up 48 cupcakes for a baby shower! Did anyone follow my live tweet as I worked on them? It was a fun project, with one little whoopsy near the end (I dropped my bowl of flour/baking soda mix on the floor. The bowl shattered into a million pieces and I had no idea how much flour I lost, so I had to eyeball it. Scary!) In the end, the cupcakes turned out great!
The order was for 24 chocolate and 24 vanilla cupcakes, all topped with raspberry frosting. I was so excited for this order because I never tend to bake up the classics, so this was a great opportunity to do it. I did some research and chose three recipes to follow..links and notes are at the bottom of this post.
Carol, thank you for the order and I hope today's baby shower is filled with love and fun!!!
For the vanilla cupcakes, I followed the
Cupcake Project's Ultimate Vanilla Cupcake recipe. I love this recipe and am keeping it as one of my go-to's. The batter is super easy to put together. I was a little nervous that the batter was so liquidy, but it baked up fine. I had a little issue with crazy tops at first:
but when I filled the cupcake liners a little less and more evenly on the 2nd batch, they were perfect. This cake is super light, nice and moist, and a strong, delicious vanilla flavor. LOVE this recipe.
For the chocolate cupcakes, I followed the
Magnolia Bakery recipe. This recipe took a bit longer to make, mostly because you have to melt the chocolate and then wait for it to cool down a bit. The nice thing about this recipe is that it made enough batter for 2 dozen cupcakes...I ended up getting 30 cupcakes from it. The batter on this one was to die for. My husband likes to "taste test" all of my batters, and he thought this one was frosting, not cake batter. It is thick, moussy, delish. The finished cake is much denser than the vanilla one, just as intense in flavor. They baked up perfectly even, probably because I used a cookie scoop and made sure to put the exact same amount of batter in each cup. LOVE love love this recipe.
Now for the frosting, I found a recipe for raspberry cream cheese frosting and tweaked it a little bit. The original recipe called for adding a little liquor for taste and that just didn't seem right to do for a baby shower. Here's the end recipe that I used. It's sweet (but not TOO sweet!) and has a very intense raspberry flavor. I know I've used that adjective a few times already-- I'm telling you, these cupcakes are so, SO flavorful.
Raspberry Cream Cheese Frosting:
Need:
-1 8oz pack of cream cheese - room temp
-1 stick of unsalted butter - room temp
-1/2 a stick of shortening (4 oz) - room temp
-1/4 cup of seedless raspberry jam
-1 1/2 tablespoons of raspberry flavored jello powder
-2 lbs powdered sugar
Do:
1. Beat cream cheese, butter and shortening together until light and fluffy.
2. Add raspberry jam and 1 tablespoon of jello powder, beat to combine.
3. Add powdered sugar in 4 parts. Add in the remaining 1/2 tablespoon of jello powder with your third part of sugar.
Note- using the full 2 lbs of sugar will give you a nice thick frosting that is good for acheiving a firm design when decorating like in my pictures above. You can certainly add less for a more creamy frosting, or even a glaze if you'd like.
Enjoy!
