Vanilla Raspberry Cake in a Cup

I have been eager to make cake in a cup for quite some time.   I was pleased to come across Emma’s favorite cupcake recipe ever~Vanilla Cupcakes with Raspberry filling.  These are the cupcakes she made for her sister’s (Elsie’s @ A Beautiful Mess) wedding.  The flavor combination of raspberry buttercream frosting, raspberry preserve-cream cheese filling and a moist cupcake base was absolutely stellar.   I will definitely make these again.   Have a great weekend.   XO, Melissa

 

Emma from Food Commas’ Vanilla Raspberry Cupcake Recipe:

Yields 22-24 cupcakes or approximately 16 cupcakes in a cup

Cake Batter ingredients: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup oil (I use vegetable or canola), 2 cups water, 2 teaspoons vinegar, 1 teaspoon vanilla extract.

In a bowl combine all the dry ingredients (flour, sugar, baking soda and salt). In a separate bowl combine all wet ingredients (oil, water, vinegar and vanilla extract). Slowly mix the dry ingredients into the wet until just combined and no visible lumps are left in the batter.

Fill cupcake pan (with liners) 2/3 full. Bake at 350 F for 20-22 minutes, until a tooth pick inserted in the middle comes out clean.

For the filling: 1 packaged softened cream cheese and 1/2 cup raspberry jam.

Filling Directions: Mix cream cheese and jam together until combined, spoon filling into a pastry bag.

For the frosting: 1 1/2 cups softened butter, 1 1/2 to 2 cups powdered sugar and 1 teaspoon raspberry extract.

Frosting Directions: With an electric mixer beat the butter until creamy. Add 1 cup powdered sugar and beat until creamy. Keep adding  bit more sugar at a time (beating in between) until you reach your desired sweetness. Then add in the extract, mix and spoon into a pastry bag fitted with whatever pastry tip you like (or none at all).

Assembling cupcakes: Using a sharp knife cut out small upside down cones from the center of the cupcakes. Fill this little hole with the raspberry/cream cheese filling. Pipe on frosting to cover the hole and the rest of the cupcake. Garnish with a real raspberry or a raspberry candy (we used candies).

Tip from BFFF; Assembling cake in a cup: Slice each cupcake in 3 slices.  Alternate assembling each of the ingredients in the cup exactly in this order to prevent the cake from becoming soggy: cake, frosting, filling, cake, frosting, filling, cake, frosting.

 

 

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