Raspberry Swirl Cupcakes

There are so many exciting and innovativel blog events out there that it’s difficult to decide on just one or even two. I will miss a few that I was eager to participate in , but time flies! This week I will be in Orlando taking in Epcot where I’ll battle the long lines to ride Soarin’ and do some shopping at all the great outlet stores in Orlando. I worked hard this past week to get a few recipes and photos completed which would leave me with just the text to write and post on the appropriate day.Arfi Binsted of HomemadeS is hosting a Cupcakes Spectacular 2008 event just in time for Spring and Easter Holidays. Arfi has a two beautifully run blogs,HomemadeS and Through My Lens, both with gorgeous photographs of food, flowers, kids and landscapes. Cupcakes are great little cakes, so easy to make and transport well for picnics, school parties and weddings. Some of the prettiest wedding cakes I have seen recently have been in cupcake form. Gorgeous flowers cut from rolled fondant and billowy meringues transform unpretentious batters into works of art.Raspberry Swirl CupcakesCake Ingredients6 tablespoons butter, softened1/2 teaspoon vanilla extract1/2 cup sugar2 eggs1 cup self-rising flour3 tablespoons milk3 tablespoons raspberry preserves, stirred vigorously for a minute or so.Preheat oven to 350° F. Line a Texas size (6) muffin pan or a standard muffin (12) with paper baking cups. Beat butter, vanilla, sugar, eggs, flour and milk in a small bowl with an electric mixer on low until ingredients are just combined. Increase speed to medium, beat until mixture has turned to a paler color.Divide mixture among the baking cups; smooth surface so it is flat. Divide the jam over the tops of the cakes. Using a skewer, swirl jam into cakes.Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.Italian Meringue Frosting1 1/4 cups sugar1/2 cup water4 egg whites1/4 tsp cream of tarterCombine sugar and water in a small pot, stir over medium heat, without boiling, until sugar is dissolved. Boil uncovered without stirring about 5 minutes or until syrup reaches 240°F. on a candy thermometer. Syrup will be thick, but not colored. While syrup is boiling, beat eggs whites with cream of tarter in a small bowl with an electric hand mixer until soft peaks form. While mixer is running, add hot syrup in a thin stream; beat on high speed about 10 minutes or until bottom of bowl is cool to touch.Spread cakes with frosting, sprinkle with colored sugar. Recipe adapted “Cupcakes” by Pamela Clark.

YUM!!!

11 Comments

  1. The Cooking Ninja
    March 15, 2008 / 7:08 pm

    They look fantastically delicious. I would love to try it. I never once succeed making cup cakes. Funny isn’t it.

  2. Arfi Binsted
    March 15, 2008 / 11:05 pm

    Lynn, you’re late just a few hours from the deadline. But anyway, I’ll include yours in the round-up. The round-up is up today.Beautiful entry of yours as well. Always love the flavour of fruit in buttercream or whipped cream. It tastes much better with fruit.Thanks for sending this to Cupcakes Spectacular 2008!Cheers,ab

  3. scotbrit
    March 16, 2008 / 6:42 am

    These cupcakes ARE delicious! I had 2 of them for a very short time in my kitchen. Thanks Lynne!

  4. Culinary Cowgirl
    March 16, 2008 / 10:59 am

    Those are lovely. I must make them…my little one would love them.

  5. Barbara
    March 17, 2008 / 5:32 am

    Lovely Lynn.

  6. Jo.
    March 17, 2008 / 7:40 pm

    Those cupcakes look simply fantastic

  7. Lynnylu
    March 20, 2008 / 11:05 am

    cooking ninja-I never had much luck with cupcakes, ether. These are easy.arfi binsted-thanks for including my cupcakes in your Cupcake Spectacular.Scotbrit-glad you liked them.culinary cowgirl-thanks-kids do love little cakes with fluffy icicings.barbara-thanksjo-thanks

  8. coco
    March 26, 2008 / 4:17 am

    All your photographs are so beautiful! I did something just like this with some peach conserve…

  9. Lynnylu
    March 26, 2008 / 2:20 pm

    coco-thanks for the compliment. I’m sure the peach conserve was good.

  10. Jane
    April 2, 2008 / 8:06 am

    Just bought a online video from DIY-WeddingCupCakes.com to learn how to decorate cupcakes. The picture you show give me something extra. Cool….

  11. Lynnylu
    April 2, 2008 / 11:15 am

    jane-thanks, the video looks great-will have to buy it.

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