The Recipe
Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
To make the hearts, see our Chocolate Filigree Hearts how-to.
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 2 cups cake flour (not self-rising)
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 cups whole milk
- 1 tablespoon pure vanilla extract
- 2 sticks plus 2 tablespoons unsalted butter, room temperature
- 2 1/4 cups sugar
- 6 large eggs
- 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
- Gel-paste food coloring, in Tulip Red (optional; sugarcraft.com)
- Pink Buttercream
- Chocolate Filigree Hearts
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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