Saturday, February 20, 2010

Raspberry Cream Cupcakes

I was inspired to create these cupcakes after seeing a similar design on Susannah Blakes "Cupcake Heaven" cookbook cover. She calls her version Victoria Cupcakes and I am sure the are as delicious as they are beautiful.

My friend Jill had an amazing idea to throw a Valentines Dessert Party, which gave me the perfect opportunity to try my spin on these amazing cupcakes!

To begin let me just say I am a strong believer in Duncan Hines Classic Yellow cake mix. I have tried the other mixes by the various competitors, I still find Duncan Hines to be the most moist and flavorful. By using their classic yellow cake mix for the base of these cupcakes you save time giving your more time to decorate them in a way that will stand out from any other cupcake in the room...and they will taste amazing!


  • 1 pkg Yellow Cake Mix
  • 1 1/3 cups of water
  • 1/3 cup of Vegetable Oil
  • 3 Large Eggs
To Decorate:
  • 1 Cup of Port (Tawny brand works well)
  • 1 Cup of Heavy Cream
  • 1 Tablespoon of Sugar
  • 1/2 Teaspoon Almond Extract
  • 1 Jar of Raspberry Jam
  • 1 1/2 Packs of Raspberries
  • Confectioners' sugar, for dusting

  • Preheat the oven according to your cake package.
  • Mix and bake the classic yellow cake cupcakes as directed on the back of the box. Make sure you fill the cupcake liners up high so you have enough of a top to cut off later.
  • Transfer cupcakes to a wire rack to cool completely.
  • Using a serrated knife, carefully slice the top off each cupcake, down to the level of the paper liner.
  • Sprinkle 1/4-1/2 tsp of port (depending on how much port flavor you like) into the center of each cut cupcake.
  • Spread each cupcake with about 1 teaspoon of Jam, enough to have a nice layer of jam.
  • Whip the cream, sugar, and almond extract until stiff peaks form. Put your beaters in the freezer earlier in the day for best results.
  • Spoon the whip cream mixture on top of the jelly-covered cupcakes.
  • Top each cupcake with two fresh raspberries.
  • Replace the top of each cupcake and dust with confectioners' sugar.

Makes 18 cupcakes. Use whatever fun cupcake liners you like. I made mine fore a Valentines day party so I used Hearts but you can use any color depending on your mood.

If you aren't into Raspberries these could be done with really any other fruit. Blueberries or Peaches sound great also.

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