These were perfect the way they are! I use whole wheat pastry flour in my baking, so I used all whole wheat pastry flour instead of the cake flour. Mmm-mmm!
From EatingWell: May/June 2010
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree. For those unaccustomed to the mildly nutty flavor of whole-wheat flour (used in these cupcakes), the flavor of the raspberry puree swirled into the lemony cake makes the wheat flavor undetectable.
13 Reviews for Raspberry-Swirl Cupcakes
I substituted ~ 1/3 c. Truvia for the sugar in the cupcake batter and applesauce for the oil. I also used frozen strawberries because that's what I had on-hand. Instead of layering the strawberry puree into the cupcake and then swirling I added it in after the last dry ingredients. Turned out very tasty!
If your using fresh raspberries, dont use 2 cups, you end up with half left over.
The Swirling doesnt work in the cupcake pan. The puree is very watery and the batter is very thick. I would recommend swirling in mixing bowl OR filling the cups 1/4 (1/2 of the amount you will fill it) and adding the raspberry puree running a toothpick through it some, then adding the rest and running a toothpick through it again.
Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have the 16 Minute Tortilla Pizza we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, Everything-Bread.com, Fishlogy.com, Soupssimo.com and Gourmandia.net for different moods and occasions. Thanks for this appetizing recipe!
By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/16-minute-tortilla-pizza
After making this recipe a few times I have given it a few tweaks.
I made these cupcakes (with a different frosting) for a vegan friend of mine. I replace the buttermilk with vanilla silk and eggs with 2 tbsps of ground flax seeds in 6 tbsps of warm water. I also add 1/2 a teaspoon more of baking powder to make a more delicate texture. After making the base this way and loving it; I tend to make a vegan base even for myself. Plus I rarely have eggs, but I always have flax seeds, so it's a nice replacement for me.
No matter how I create the base I cut the sugar. The first time I made these they were overpoweringly sweet. I use 2/3 cup sugar in the cupcake, none in the puree, and 1/2 cup in frosting. The reduction of sugar helps brings out the berry and lemon flavors more, and helps in become slightly more healthy (not that a cupcake is ever going to good for you).
I have used different berries for this recipe too, whatever is in my fridge gets to be the puree. Rapsberry, Blueberry, Strawberry, Gooseberry you name it, they all work well.
I find this to be a very quick recipe, but I always have these ingredients on hand (I'm surprised at the person that had to go to 2 stores for these rather common ingredients). Making puree only takes me about 2 minutes, so I don't find it to laborious. I make these cupcakes every other month for birthdays and celebrations.
P.S. To the person looking for "cup cake flour," The recipe calls for 3/4 cup of cake flour. You're just looking at the measurement not the name, so you where right in buying cake flour.