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Wednesday, June 27, 2012

More Raspberry Goodness (UPDATED with Recipe)

Today was the last day of raspberry picking at my "loaned" location.  We made 3 trips and have many cuts and bug-bites, but it was totally worth it.  

With the fresh berries, we decided to make Raspberry Streusel Cupcakes.  Here is Elli working on the topping (which includes Pecans!).

The batter was so smooth an silky.  And the person spooning it into cups did so well, that all 24 were filled with no extra. :)

Here is the finished product.  They are very light and fluffy and really enhance the flavor of the black raspberries.  The pecans complement this cupcake well.

A cute gifting idea:

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cups sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
1 cup sour cream
1 1/2 pints fresh raspberries
Streusel Topping
1 cup sugar, 2/3 cup all purpose flour, 1/4 cup pecan chips, 1 teaspoon ground cinnamon and 1/4 teaspoon salt in medium bowl. Cut 1/2 cup butter into pieces; cut butter and i tablespoon milk into sugar mizture with pastry blender or two knives until mixture resembles coarse crumbs.
1- Preheat oven to 350, Line 24 standard muffin cups with paper baking cups. Prepare stresusel topping; set aside
2- Whisk flour, baking powder, salt and cinnamon in medium bowl. Beat sugar and butter in large bowl with electrc mixer at medium speed 2 to 3 min until light and fluffy. Add eggs, one at a time, beating will after ech addtion. Stir in vanilla. Add four mizture alternatelty with sour cream beating until blended. Gently fold in rasperries. Spoon into prepared muffin cups; spinkle with streusel topping.
3- Bake 20 min or until toothpick inserted into centers coms out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
24 cupcakes

1 comment:

willis said...

They look delious, love the little helper :) A couple months ago the girls and I made them too but added lemon zest into the mix.

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