RASPBERRY-ROSE CUPCAKES
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, sugar, sour cream, eggs and vanilla in a large bowl until smooth. Add the flour mixture and whisk until smooth.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Combine the raspberries, 1 cup water and the sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater and 1 tablespoon water in a small bowl. Add to the raspberries and continue to cook, stirring, until thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula. Let cool, about 20 minutes.
- Meanwhile, make the frosting: Put the sugar and egg whites in the bowl of a stand mixer; set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, beat in the butter a few pieces at a time, making sure the pieces are incorporated before adding more. (It¿s OK if the frosting looks curdled¿it will smooth out as you beat.) Once all the butter is added, continue beating until the frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling and the rosewater and beat until thick and smooth.
- With a paring knife, cut a 3/4-inch-deep slit across the top of each cupcake, nearly edge to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining filling into the cupcakes. Spread the frosting on the cupcakes. Sprinkle with coarse sugar.
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Syeda sahrish Hashmi
[email protected]These cupcakes were delicious! The raspberry and rose flavors were a perfect combination. I will definitely be making these again.
Tammie Macias-Casarez
[email protected]These cupcakes were so easy to make and they turned out so cute! I love the little rosebuds on top. They were a big hit at my daughter's birthday party.
Fuad Elegbeji
[email protected]I made these cupcakes for my friend's baby shower and they were a huge hit! Everyone loved them and they were gone in minutes. I will definitely be making these again.
Dakota Palmieri
[email protected]These cupcakes were a bit too time-consuming to make, but they were worth the effort. They were absolutely delicious and they looked so pretty.
Imegi Favour
[email protected]I made these cupcakes for my boyfriend's birthday and he loved them! He said they were the best cupcakes he had ever had. I will definitely be making these again.
Ali Wattoo
[email protected]These cupcakes were a bit too expensive to make, but they were worth it. They were absolutely delicious and they looked so pretty.
Anani Georgina
[email protected]I'm not a big fan of raspberries, but I loved these cupcakes! The rose flavor was subtle and the cupcakes were moist and delicious. I will definitely be making these again.
As Antor Halder Spk
[email protected]These cupcakes were a bit too complicated to make, but they were worth the effort. They were absolutely delicious and they looked so pretty.
Keysha Miller
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge hit! The kids loved them and the adults thought they were delicious too. I will definitely be making these again.
Taliah Gill
[email protected]These cupcakes were absolutely delicious! They were moist and flavorful, and the frosting was the perfect amount of sweetness. I will definitely be making these again.
Mile Stone
[email protected]The cupcakes were a bit dry, but the frosting was delicious. I think I would try a different cupcake recipe next time.
rtk stepper
[email protected]These cupcakes were a bit too sweet for my taste, but they were still very good. I think I would use a little less sugar next time.
Usman Amil
[email protected]I was a bit skeptical about the raspberry rose combination, but I was pleasantly surprised! The flavors worked really well together and the cupcakes were delicious. I will definitely be making these again.
Pearl Merrida
[email protected]These cupcakes were so easy to make and they turned out beautifully! I love the delicate flavor of the raspberries and roses. They were a big hit at my party.
Kelwin Seymour
[email protected]I tried this recipe and it was a hit! The cupcakes were moist and flavorful, and the raspberry rose frosting was the perfect complement. I will definitely be making these again.