Monday, October 24, 2011

Red Raspberry Cupcakes with Almond Butter Frosting


Yield: 1 dozen extraordinary cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes

For cupcakes:
1 ¾ cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup organic unsalted butter (1 stick), room temperature
1 cup all natural granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
¾ cup whole milk
1 (18-ounce) jar Smucker’s Red Raspberry seedless jam

For frosting:
½ cup organic unsalted butter (1 stick), room temperature
1 cup creamy almond butter
4 ounces cream cheese, room temperature
4 cups confectioners’ sugar
Slivered almonds, optional

Preheat the oven to 350°. Place liners into a 12-cup cup cake pan. Whisk the flour, baking powder and salt together in a small bowl. Use an electric mixer to combine ½ cup butter and granulated sugar until fluffy. Add the eggs one at a time. Add the vanilla extract and milk.

Pour in the flour and mix until just combined. Use an ice cream scoop to place the batter into the pan. Bake until a tester inserted into the cup cake comes out clean, about 20 minutes. Cool in the pan for 10 minutes and then cool completely on a rack.

Fill a pastry bag or squirt bottle with jam. Insert the tip into the center of the cupcake. Gently squeeze about a tablespoon of jelly into each one.

Use an electric mixer to combine the remaining ½ cup butter, almond butter and cream cheese. Add the confectioners’ sugar in batches and combine until smooth. If the frosting is too thick, you can add a tablespoon of milk.

Once the cupcakes have cooled to room temperature, spread the frosting over each one. Garnish with slivered almonds.

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