Sunday, April 6, 2014

Raspberry Layer Cupcakes

These raspberry layer cupcakes might look hard to make, but I promise they're pretty easy and well worth your time! They have an elegant look and texture, which makes me think they'd be perfect to bring to something like a spring tea party. If only I had a spring tea party to attend! Anyway, they are seriously delicious and they have berries on top. So that means it's like a serving of fruit, and you don't even have to feel guilty, right?

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cup granulated sugar
  • 1/2 cup butter, softened
  • 3 eggs
  • 1 1/2 cups seedless raspberry jam
  • powdered sugar 

  1. Preheat oven to 350 degrees. Spray muffin cups with nonstick cooking spray. (Make sure you spray them really well; I even spread some Crisco shortening on as an extra safety precaution!)
  2. Combine flour, baking powder, and salt in medium bowl; mix well. Whisk milk and vanilla in small bowl. Beat granulated sugar and butter in large bowl with electric mixer at medium speed until creamy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture with milk mixture, beating until well blended. Spoon evenly into prepared muffin cups.
  3. Bake 18 to 20 minutes or until toothpick inserted into centers comes out clean. Cool in pan for 10 minutes before removing to let cool completely.
  4. Working with one at a time, cut cupcakes crosswise to create two or three layers (two is easiest, but feel free to try three if you're confident!) Spread about 2 teaspoons jam over the bottom layer and replace the top layer. Repeat with remaining cupcakes and jam. 
  5. To garnish: sprinkle with powdered sugar, then use jam to hold raspberries in place. 

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