Raspberry Swirl Cupcakes
Treat yourself to these delightful Raspberry Swirl Cupcakes, bursting with fresh fruit flavor and a creamy butter base! Perfect for any occasion or just because!
Ingredients:
– 1/2 cup fresh raspberries
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 2 large eggs
– 1 cup granulated sugar
– 1/2 teaspoon salt
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 2 tablespoons raspberry jam
Instructions:
1. Preheat your oven to 350F 180C and line a muffin pan with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
3. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to enhance the flavor.
5. Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk until everything is just combined. Be careful not to overmix.
6. In a small bowl, mash the fresh raspberries with a fork to create a smooth puree. Strain the puree through a fine mesh sieve to remove the seeds for a smoother texture.
7. Fill each cupcake liner halfway with the batter. Place a small dollop of raspberry jam on top of the batter in each liner.
8. Use a toothpick or a skewer to swirl the raspberry puree gently into the batter, creating a beautiful marbled effect.
9. Bake the cupcakes in your preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information: Each cupcake approximately contains:
– Calories: 170
– Total Fat: 7g
– Saturated Fat: 4g
– Carbohydrates: 24g
– Sugars: 11g
– Protein: 2g
Time: Preparation time: 20 minutes Cooking time: 18-20 minutes