My friends and family know I have developed an obsession for baking cupcakes.
I enjoy making them almost more than I enjoy eating them. Generally I try to bake on
Sunday's, but I made an exception for Valentines Day! This is a simple white cupcake
(colored pink) with a cool whip raspberry frosting!
Now I had a bit of a dilemma when it came to the frosting. One of my favorite
frostings I've done was simply Cool Whip with fresh raspberries stirred in; DELICIOUS.
But when I came home from the store and realized I had about 10 useable raspberries,
I had to change my plan. Instead I opted for a little raspberry extract I picked up from
Michaels a while ago. It's not the same, but I had to think fast!
I managed to salvage a few raspberries as a topper to about 10
of the cupcakes, better than nothing!
The finished product all tucked away in this amazing carrier I got as a gift!
I hope everyone had a wonderful Valentines Day!
This cupcake recipe is from Betty Crocker's Big
This cupcake recipe is from Betty Crocker's Big
Book of Cupcakes. For the frosting I just used plain ol' Cool Whip
and the raspberry flavoring to taste! Happy baking!
White cupcakes
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1. Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
2. In medium bowl, mix flour, baking powder and salt; set aside.
3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time,
beating well after each addition and scraping the bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time,
beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time,
and milk about 1/2 at a time, beating until blended.
4. Divide batter evenly among muffin cups, filing each about 2/3 full.
5. Bake 18 to 20 minutes or until toothpick inserted comes out clean. Cool in pans 5 minutes.
Remove cupcakes from pans, place on cooling rack to cool. Frost with desired frosting.
24 cupcakes, prep time 15 minutes, start to finish 1 hour 15 minutes
White cupcakes
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening or butter
1 2/3 cups sugar
5 egg whites
2 1/2 teaspoons vanilla
1 1/4 cups milk
1. Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups.
2. In medium bowl, mix flour, baking powder and salt; set aside.
3. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add sugar, about 1/3 cup at a time,
beating well after each addition and scraping the bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time,
beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about 1/3 of mixture at a time,
and milk about 1/2 at a time, beating until blended.
4. Divide batter evenly among muffin cups, filing each about 2/3 full.
5. Bake 18 to 20 minutes or until toothpick inserted comes out clean. Cool in pans 5 minutes.
Remove cupcakes from pans, place on cooling rack to cool. Frost with desired frosting.
24 cupcakes, prep time 15 minutes, start to finish 1 hour 15 minutes
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