This time of year is one of my favorites. Not only is it the beginning of summer but it is also the season for delicious berries! Strawberries are my favorite with raspberries coming in at a close second. With the overabundance of berries, it is always fun to use them in new ways and after working a long day, it is always nice to have something sweet!
In the next few weeks, we will start having some delicious raspberries from Riverbend Berries at the Market. They are some of the best berries around. You can find some more information about their farm and berries at their Facebook Page.
Today also happens to be National Cupcake Lover’s Day! I am very much a cupcake lover. I love to bake and today I will be sharing some of my top secret tips and an amazing recipe! A delicious light and moist vanilla cupcake is a true test of good baker. It takes many years of practice and quality ingredients to get it perfect. This recipe will produce a fluffy, light, super moist vanilla cupcake topped with delicious raspberry buttercream. Is your mouth watering yet? It should be and so will your guests’ mouths at your next summer party!
First off, it is super important that your cold ingredients come to room temperature before starting to mix your batter. I like to take mine out a couple hours prior to baking. It is also important to use high quality ingredients. This makes your cupcakes uber delicious. I used a vanilla bean in place of vanilla extract, but you can use PURE vanilla extract (if you can find Madagascar bourbon vanilla extract – that’s the best!). The imitation stuff just doesn’t even compare to pure. You will notice a difference in your baked goods!
I also used farm fresh eggs. We have our own backyard chickens but if we didn’t I would get my eggs from the Market vendor, Mary’s Kitchen and Gardens. The yolks in farm fresh eggs are so much darker and make your cakes much more moist.
I personally also use whole milk. For baked goods, whole is best. We get our milk delivered from Happy Grazing Dairy farm. They offer whole raw milk. Since making the switch to raw, we will never go back! 🙂
Now for the moment you have been waiting for – The Recipe! Guys, this is seriously the best vanilla cake I have ever had. I consider myself a cupcake connoisseur, visiting a bakery every time we travel and always trying a vanilla cupcake when we go. A vanilla cake may seem plain and boring but you can really spot a good baker by how well their vanilla cake is.
The Best Vanilla Cupcake:
- 1 and ¼ cup cake flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt, to taste
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 egg whites – room temperature
- 2 teaspoons pure vanilla extract
- 1/2 tsp pure almond extract
- ¼ cup plain yogurt, room temperature
- ½ cup milk. room temperature
- Preheat the oven to 350F degrees and line a 12-cup muffin pan with cupcake liners.
- In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
- Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 2-3 minutes), then continue beating and add in the egg whites, vanilla and almond extract (about another 30 seconds). Turn off the mixer, scrape down the sides of the bowl and stir in the yogurt. Carefully add in half the flour mixture, mixing on low speed followed by half of the milk. Then add the remaining flour mixture followed by the rest of the milk. Scrape down the sides of the bowl as necessary, and continue mixing until combined. Careful not to over mix, as that will make the cupcakes tough.
- Spoon the batter evenly into the lined muffin cups – filling each about two thirds of the way full. Bake for 15-18 minutes until an inserted toothpick comes out clean. Leave to cool in the pan for about 10 minutes then remove the cupcakes and continue cooling on a wire rack.
- 6 oz fresh raspberries – save 12 small ones for garnish
- 3/4 cup butter, room temp
- 6 cups powdered sugar
- 2 tbsp Karo syrup
- Wash raspberries and place the fresh raspberries into a fine-mesh sieve over a mixing bowl. Using the back of a spoon, press the fruit against the sides of the sieve to squeeze out the juices and some of the pulp, leaving the seeds in the sieve.
- In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, cream the butter and Karo syrup until light and fluffy. Add the powdered sugar 1 cup at a time, scraping the bowl and mixing on low after each addition.
- Once you’ve added 4 cups of sugar, add the raspberry puree. Continue adding the remaining two cups of sugar as before.
- If your frosting is too thick, add a little heavy cream to thin, if it’s too thin, add a little more powdered sugar until the desired consistency is achieved.
These cupcakes are so good! You can get a lot of the ingredients needed for these at the Market to support our local growers! You are going to love these cupcakes!
Recipe and photography by: Brittany Sopko – Social Media Manager