 Almond Raspberry Cream Cupcakes
Makes 18 cupcakes
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Image © Publications International, Ltd.
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Almond Raspberry Cream Cupcakes
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Ingredients
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2-3/4
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cups all-purpose flour
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2-1/2
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teaspoons baking powder
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3/4
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teaspoon salt
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1-3/4
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cups granulated sugar
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3/4
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cup (1-1/2 sticks) butter, softened
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1
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teaspoon almond extract
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1
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teaspoon vanilla
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4
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eggs
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2
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egg yolks
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1-1/2
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cups milk
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Raspberry Cream (recipe follows)
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Powdered sugar
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1. Preheat oven to 350°F. Line 18 standard (2-1/2-inch) muffin cups with paper baking cups.
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2. Combine flour, baking powder and salt in medium bowl. Beat granulated sugar, butter, almond extract and vanilla in large bowl with electric mixer at medium speed 4 minutes or until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Alternately add flour mixture and milk, beating well after each addition. Spoon batter into prepared muffin cups, filling three-fourths full.
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3. Bake 20 to 22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans 15 minutes. Remove from pans; cool completely on wire racks.
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4. Prepare Raspberry Cream. Cut tops off cupcakes; spread with Raspberry Cream. Replace cupcake tops; sprinkle with powdered sugar.
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Raspberry Cream
Beat 1 cup cold whipping cream and 1/4 cup powdered sugar in large bowl with electric mixer at high speed 5 minutes or until cream is thickened and almost stiff. Place 1 pint fresh raspberries in small bowl; mash lightly with fork. Gently fold raspberries into whipped cream mixture until well blended and evenly colored. Makes about 3 cups.
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© Publications International, Ltd.
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Printed
from fbnr.com
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