It was Tracy’s grandmothers 84th birthday and she wanted cupcakes! She wasn’t a big fan of chocolate so a white cake was ordered and wanted to add a bit of color with raspberries. So what I came up with was this White Velvet Raspberry filled cupcakes topped with Vanilla Buttercream and a fresh raspberry! I made two dozen and I almost only delivered 23… hehe they were THAT yummy!
I got this awesome new camera, so I was able to document the process of making these cupcakes!
These are the goodies I used to make these cupcakes. Wilton cupcake liners, pink sugar dust, and a Wilton #6B star tip.
First, preheat oven to 350F and fill two 12-hole cupcake trays with cupcake wrappers. In a 2 cup measuring cup, combine egg whites, vanilla and 1/4 cup milk and mix with a whisk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
So, in true JavaCupcake style… I totally made an oooooppsie. The batter didn’t look as pretty as the above picture at first.
Fill each cupcake liner 1/2 – 2/3 full with batter.
Bake 15-17 minutes. After 10 minutes of baking, rotate pan 180 degrees to ensure even baking. Remove when air bubbles just being to pop on top and a toothpick stuck in the center comes out clean. Let cool for 10 minutes in the pan, then place on a cooling rack.
Let cool completely before filling and frosting. I chose to use my favorite raspberry jam to fill the cupcakes with.