Dessert: Raspberry Cupcakes with Cream Cheese Frosting

There are hundreds of recipes out there for regular Red Velvet Cupcakes. And while I live in New York City – cupcake capital of the modern world – I’ve never been a fan of any of the city’s high-priced gourmet cupcake shops (gourmands, go ahead and gasp).

Ingredients

3 cups cake flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 Tablespoons cocoa powder
3/4 cup unsalted butter
2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/4 cups buttermilk
3 Tablespoons red food coloring (about 1.5 oz.)
1 1/2 cups mashed raspberries (2 6-oz. packages )

Instructions

Preheat the oven to 350 ºF.
In a small bowl, sift together the cake flour, baking soda, salt and cocoa powder. Set aside.
Cream together the butter and sugar then beat in the eggs one at a time.
Add in the vanilla.
Beat in the sifted flour mixture alternately with the buttermilk.
Add in the food coloring and blend until well mixed. Then stir in the mashed raspberries.
Scoop the batter into cupcake tins lined with cupcake cups.
Bake for 22-24 minutes, rotating the cupcake tin in the oven halfway through.
Remove and let cool before frosting with cream cheese frosting (recipe below).

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