Sadly, I've been slacking on blogging this month. There isn't any good reason for it, I think it's a combination of coming off service from a busy month (and trying to finally catch up on sleep), stressing over fellowship applications & interviews (or maybe I should consider Chief year instead??) and finally starting to look at my research and quality improvement projects. I really don't have an excuse, considering I have about 5 blog posts *almost* ready to go!
As a way to apologize, I thought I would post these delicious cupcakes! I made them for a dinner with friends, but sadly, my husband forgot to grab them on his way out the door. (Sad for our friends... but good for us!!) I was going for a raspberry cheesecake cupcake, without it being actual cheesecake. These are moist cupcakes, and with the combination of the cream cheese icing, it definitely makes you think of cheesecake. These kept fairly well in a tupperware for a week, so don't be afraid to make them a few days prior to serving them.
RASPBERRY CREAM CHEESE CUPCAKES
Raspberry Swirl Cupcakes (Adapted from Martha Stewart)
Makes 12 cupcakes
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 small box vanilla pudding
1/2 teaspoon salt
3/4 cup milk
1 teaspoon pure vanilla extract
1 stick butter, room temperature
3/4 cup sugar
2 large eggs
Preheat oven to 350 degrees. Line the cups of a standard muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, salt and pudding; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
Divide batter evenly among prepared muffin cups. Add approximately 1/2 - 1 tsp of raspberry preserves & swirl into batter with a toothpick.
Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
Cream Cheese Frosting
1 - 8oz package cream cheese (I used the full fat version to remind me of cheesecake)
1/4 cup butter (1/2 stick)
1 tablespoon vanilla
3 cups powdered sugar.
Beat cream cheese, butter & vanilla until smooth & well blended. Slowly beat in powdered sugar. (Adjust amount until you reach desired consistency).
Frost cupcakes as desired. Garnish with fresh raspberries.
(This post has been posted as a participant in Sweets for Saturday)