I received an exquisite Kitchen Aid Candy Apple Red Artisan Mixer from my sweetie as a Christmas gift and he just had his fortieth (40th) birthday so I thought I’d better actually use the gift and do something nice for him. See, I was flying back from a visit home on his birthday and totally missed spending it with him. I think I recovered pretty well after I
offered up some kisses served him up a batch of these babies!
Ingredients for Cupcake Batter
1 cup real butter (not margarine) room temperature
1 cup vegetable shortening
pinch of salt
1 tsp vanilla
4 cups powdered (confectioners) sugar
1/4 – 1/3 cup heavy whipping cream
1/2-2/3 cup reserved raspberries
Thoroughly cream butter and shortening . Beat in the vanilla. Add sugar, one cup at a time until blended. When the sugar is completely beaten in and the sides of the bowl are scraped down, add the whipping cream, beating at the highest speed until super fluffy, about one minute. Now, gently fold in raspberries a little at a time. Add more or less to desired taste. Up to you. Go
Time to fill the Center
I used a large cap from a water bottle because I didn’t have an apple or cupcake corer handy. I also used a piping tip for the mini cupcakes to hollow out middle. Be innovative
Hollow out middle of cupcake and fill with a teaspoon to desired amount of filling and replace top. I used a sharp tipped knife and went around edges of my corer to help get top out. Don’t worry about it being perfect it just gets covered with frosting and eaten anyway.
Now you’re ready to frost. Use a piping bag with your desired number tip. I couldn’t find mine that day, so I used a large Ziploc bag and placed my tip in the corner and cut a small hole in the corner and piped it on that way.
Store and refrigerate any leftover cupcakes to maintain freshness.
What are you making or getting your sweetie for Valentine’s Day? 😉