I know that I have a lot of “you” in me. I just hope that I also got your genes for your
sense of pleasure and joy and happy and boundless energy when I am around my
family, and someday, my grandkids.
Raspberry Cream Cupcake |
While I know that Butterfinger
ice cream pie is your favorite dessert, thank you for sharing your day with
a new recipe
by Giada. I think it is a winner and
is worthy of celebrating you. The cake
tasted like angel food and the whipped cream thickened with powdered sugar and
raspberries was heavenly. Now to try it
as a layer cake so we can cut ourselves a bigger slice!
Happy Birthday Dad/Gigi!
Ingredients
- 1 box white cake mix (i.e., Duncan Hines Moist Deluxe)
- 1 1/3 cups water
- 3 large eggs whites
- 2 Tbsp unsalted butter, melted
- 2 tsp almond extract
- 2 tsp vanilla extract
- 2 (6-ounce) containers fresh raspberries, cut in half (or you could substitute strawberries)
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar, plus additional for dusting
Line muffin cups with muffin papers (the recipe said makes
18 – we ended up with 21 and weren’t complaining!). Preheat the oven to 350
degrees F.
Beat the cake mix, water, egg whites, melted butter, almond
extract, and vanilla extract with an electric mixer for 2 minutes, or until the
batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon
the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top,
about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries
in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl
until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops
off of each cupcake. Spoon the raspberry whipped cream atop the cupcake
bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar
and serve with the remaining berries.
2 comments:
Mrs Mann! Mrs Mann!
Nothing since May, and now two in a week!? What have we done to deserve such f(l)avor, especially the S GA Caviar? Yummy!
Anon
I know, right?!?! I've got some tricks up my sleeve (and some recipes in my pocket). I predict it's going to be a tasty year!!! HBD
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