RASPBERRY-ROSE CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, sugar, sour cream, eggs and vanilla in a large bowl until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the raspberries, 1 cup water and the sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater and 1 tablespoon water in a small bowl. Add to the raspberries and continue to cook, stirring, until thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula. Let cool, about 20 minutes.
- Meanwhile, make the frosting: Put the sugar and egg whites in the bowl of a stand mixer; set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, beat in the butter a few pieces at a time, making sure the pieces are incorporated before adding more. (It¿s OK if the frosting looks curdled¿it will smooth out as you beat.) Once all the butter is added, continue beating until the frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling and the rosewater and beat until thick and smooth.
- With a paring knife, cut a 3/4-inch-deep slit across the top of each cupcake, nearly edge to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining filling into the cupcakes. Spread the frosting on the cupcakes. Sprinkle with coarse sugar.
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christabel demenya
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I would probably use less sugar in the frosting next time.
That Bonnie girl
[email protected]These cupcakes are so pretty! I love the way the raspberry frosting swirls on top.
joseph niemczuk
[email protected]I love the delicate flavor of these cupcakes. They are perfect for a special occasion.
ogundele roseline
[email protected]These cupcakes are the perfect combination of sweet and tart. The raspberry and rose flavors go perfectly together.
michelle barros
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! All the kids loved them, and I even had some adults asking for the recipe.
Daliah Gonzalez
[email protected]These cupcakes were a great way to use up some fresh raspberries. They were also very easy to make, which is always a plus.
vicky Chaudhary
[email protected]These cupcakes were a bit time-consuming to make, but they were worth it! They were so delicious and beautiful. I would definitely make them again for a special occasion.
Wild Raven
[email protected]These cupcakes were easy to make and turned out great! The only thing I would change is to use a different type of frosting. The raspberry rose frosting was a bit too sweet for my taste.
8 I 11 ISHA JAIN
[email protected]The cupcakes were a bit dry, but the frosting was delicious. I think I would try a different cupcake recipe next time.
Nitesh patel
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I think I would reduce the amount of sugar in the frosting next time.
B1ts 26
[email protected]I'm not a big fan of cupcakes, but these raspberry rose cupcakes changed my mind! They are so delicious and unique. I will definitely be making these again and again.
Robbie Shepp
[email protected]These cupcakes are amazing! The raspberry and rose flavors are perfectly balanced, and the cupcakes are so moist and fluffy. I highly recommend this recipe.
Biswas Sapkta
[email protected]I made these cupcakes for a friend's birthday party and they were a huge success! Everyone loved them, and I got so many compliments. Thanks for sharing this recipe!
Saim Ahmed
[email protected]These cupcakes were a hit! They were so moist and flavorful, and the raspberry rose frosting was the perfect complement. I will definitely be making these again.