Raspberry Vanilla Cupcakes
These cupcakes are easy to prepare, reliable and always ready to please the pickiest palates. They’re a great choice for afternoon tea, which is my favorite time to eat them. These are best served the day that they’re made.
Makes12 cupcakes
Cooking MethodBaking
CostModerate
Make Ahead RecipeYes
Kid FriendlyYes
OccasionFamily Get-together
Recipe CourseDessert, Snack
Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
MealKid Snack, Snack, Tea
Taste and TextureCreamy, Fruity, Sweet
Type of DishDessert
Ingredients
- 1½ (375 mL) cups all purpose flour
- 1½ tsp (7 mL) baking powder
- ¼ tsp (1 mL) salt
- 1 cup (250 mL) granulated sugar
- ½ cup (125 mL) vegetable oil
- 2 eggs
- 1 tsp (5 mL) vanilla
- ½ cup (125 mL) milk
- 1/3 cup (75 mL) raspberry preserves
- Frosting (see Frosting suggestions, below)
- Lemon Cream
- Cream Cheese Icing
- Muffin pan, lined with paper liners
Instructions
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Preheat oven to 350°F (180°C).
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In a small bowl, mix together flour, baking powder and salt.
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In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth.
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Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
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Remove paper liners from cupcakes. Slice cupcakes in half horizontally. Spread bottoms with raspberry preserves, replacing tops. Top filled cupcakes with frosting.
Variation
Substitute apricot or cherry preserves for the raspberry.
2005 Julie Hasson
