Got a pack of raspberries laying around with no idea what to do with all of them? Don’t worry, SimplyDelicious can help you with this dilemma. It just so happened when I opened the fridge on a fine Sunday afternoon, that I was greeted with a stack of three raspberry packs. Just the previous day, I had discovered this amazing vanilla cupcake recipe. Seriously, it legit made the best vanilla cupcakes that I have ever tasted. So… I thought, why not make this delicious recipe raspberry flavored too? Now, I easily could have eaten all the raspberries too, rather than make cupcakes. I had to control myself though and think of the end product that was so close. That’s what’s so awesome about cupcakes. You make them quick, eat them quick. Done deal. Other desserts, like cheesecakes, make you wait overnight (way to0 long if you want instant pleasure).
Raspberry Vanilla Cupcakes
Printable Recipe here
- 1 pack (6 oz) raspberries
- 1 1/2 cups flour
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1/4 cup sour cream (or yogurt)
- 1 stick of unsalted butter, room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
- Add in the butter until the mixture resembles wet and crumbly sand
- Beat in the eggs until they are well incorporated and you can no longer see the yellow
- Put in the remaining wet ingredients (milk, sour cream, butter, vanilla extract) and mix until the texture of your mixture is smooth and fully combined
- Hand mix the raspberries into your batter until they are evenly distributed
- Fill the cupcake liners half way with the mixture
- Bake for about 20 minutes or golden brown
Printable Recipe here
- 6 cups powdered sugar
- 2 sticks unsalted butter, room temperature
- 1/2 cup raspberries
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Puree the raspberries in a food processor
- Pour the processed raspberries through a sieve with small holes to keep the seeds from getting in your frosting
- Use a spoon to help you get all the raspberry pulp out and set it aside in a small bowl (throw the seeds away)
- Cream the butter with a mixer for about a minute and then add the powdered sugar, one cup at a time
- Add in the vanilla extract, salt, and pureed raspberries
- If the buttercream is too runny, add in more powdered sugar until it is to your liking. If too thick, add a teaspoon of milk at a time.
Recipes adapted from: Tide & Thyme and Baking a Moment
I don’t even know how long it’s been but here’s for a food packed post to have made that wait worthwhile. I have all these pictures accumulating and just waiting for their moment to shine in a post. Most of my baking is done for occasions like a friend’s birthday or if I am going to a dinner party. Oh and can’t forget my cravings either haha. You know, especially when you see an epic mouthwatering dessert that you just must taste. At what better than recreating it to your liking? Or even when you go to a restaurant and have one of their specialities & think of how nice it would be to be able to make it at home for a midnight snack or what not. Not only that, when you bake you know EXACTLY what it going in your food. It for sure puts all those worries about mystery ingredients to rest.
Looking for something quick to make or just ideas in general? Check out these three easy to make assorted desserts! Twizzler Chocolate Sandwiches
-Bake your favorite flavor of cake & let it cool (Hershey’s cake recipe here)
-Cut it into 3 x 3 inch squares & cut those in half to make a sandwich
-Fill the inside with buttercream, recipe found here
-Using a piping bag, top the cake with icing & place your candies accordingly
Mini Chocolate Bundt Cakes topped with Glazed Strawberries
-Bake your favorite cake in the mini bundt cake pans (found mine at World Market)
-Make a chocolate ganache to cover it, a combo of about 9 oz of chopped chocolate with 1 cup of heavy cream
-Top it off with a strawberry dipped in a fruit glaze (bought the glaze already made in the grocery store fruits section) Chocolate Drizzled Pecan Pie with Raspberries
-My ALLTIME favorite pie recipe because you simply mix all the ingredients together and throw them in a pie shell (product is too epic and leaves your taste buds feeling out of this world!)
-You can find the recipe for the pecan pie in a previous blog post of mine here
-Melt some baking chocolate and drizzle it over the pie (i put the melted chocolate in a ziploc bag with the corner cut to make it easier) & for some color add fruits on top
What’s your favorite go-to recipe?
I know it’s been a while, but here is the post I’ve been meaning to write finally. Nope, it’s not a recipe. Even better, a stunning and exquisite presentation of some pretty talented cupcake bakers around my area! We held the competition at a carnival & it’s funny because this marvelous idea popped up randomly during one of our planning meetings for the carnival. I, myself, was very surprised at the extent to which people decorated their cupcakes. Not only that… But the stands as well!!
When the judging time came near to discern the cupcake winner, it was pretty intense. Groups of people stood near the door in huddles waiting for the results. Friends, family, even the bakers themselves as well… No news came for a while. While it was quite noisy outside, me and the other judges were quite busy at a serious task. Tasting all the cupcakes that is. I didn’t think it would be difficult with only 8 competitors, but it was more time-consuming considering we had to discuss each cupcake, pros and cons. We already knew who each cupcake belonged to, so we asked the bakers to come in, one at a time, and describe their cupcake to us and answer any questions we had. It was quite the experience. Y’all should have seen the judges table where we split the cupcakes. Haha what a mess. Anyways, onto the cupcakes themselves :)One of the display tables with a variety of four cupcakes, all displayed differently. These varied from lemon cupcakes to cotton candy even! I absolutely love the creativity that each competitor demonstrated.The second table with the remaining cupcakes. Not all can be seen, but detailed pictures are coming after! Four different cupcake entries were here as well.Rose patterned Red Velvet Cheesecake cupcakes (YES there was indeed cheesecake inside- toooo yummy) & Chocolate Espresso cupcakes. Gotta say, these two cupcakes are my favorite combos ever :)These were 4 different cupcake flavors submitted by the same baker. They range from Red Velvet Cream Cheese, Reeses, Cinnamon, and even Strawberry topped with Cotton Candy.Beautiful Lemon & Raspberry Cupcakes with Lemon filling as well!! Lovin’ these healthy choices. Definitely make you less self conscious as you eat one after another of these cupcakes hahaYet another creative entry which were topped off the mocha flavored icing along with those addicting chocolate sticks! My favorite flavor-espresso!!
Creativity hands down for this one! This competitor went all out and even designed a humongous styrofoam cupcake along with a colorful Candy Land-like stand with a glittery water interior to compliment the many toned Cotton Candy Cupcakes topped with fondant. Yes, they were just as beautiful inside as well.Dense & moist Lemon Cupcakes with a curd filling. The top was done creatively with chocolate molded swirls, assorted berries, and coarse sugar as well!Lemon Meringue Cupcakes blowtorched to give them the toasty look. A very light and healthy choice as well, although I prefer the other type of icing to this light meringue one.At LAST… The Winner of it all went to these Moist and delicate Chocolate Chip Cupcakes stuffed with Choc Chip Cookie Dough inside as well! The cookies on top were homemade too! This entry was submitted alongside to the Lemon Meringue Cupcakes on top ^^^. The other two places went to the extravagant stand of Cotton Candy Cupcakes as well as the Lemon Curd Cupcakes topped with the chocolate molds and berries.
Hope you enjoyed this medley of fanciful desserts. Do you have a cupcake that you would enter into a competition? Which of these ones was your favorite?
Spontaneous baking… Haha that’s what this was. That & it was the perfect opportunity to use those edible silver pearls I just bought! I really wanted to make something with bananas so I was about to make my 4-ingredient banana bread, but…… There was the fact that I couldn’t remember the last time I made cupcakes. Cupcakes it was :)
*Why do I say “Happiness in A Cupcake”?? Well, as it turns out- Bananas have been known to cheer people up. They are the only fruit that contain high levels of tryptophan that is later converted to serotonin. Serotonin is a chemical neurotransmitter that lowers depression. Sadly….. I discovered during my research that this is a myth -__- Yes, bananas contain serotonin. BUT there remains the fact that this serotonin is unable to cross the blood-brain barrier and so can’t get to where it needs to be. I still believe there is a lot of happiness to be found in bananas. Seriously, with almost no fat, low calories, and a plentiful of vitamins who could deny this bountiful fruit?
- 2 2/3 cups all purpose flour
- 1 cup light brown sugar
- 1 cup shredded coconut (optional)
- 3/4 cup white sugar
- 1/2 cup buttermilk (or regular milk)
- 2 eggs
- 2 ripe bananas
- 1 1/2 sticks butter, room temperature
- 1 1/2 tsp vanilla extract
- 1 1/4 tsp baking soda
- 1/2 tsp salt
Preheat: 350 F
- Get a large mixing bowl and beat the butter for a few minutes until creamy
- Add the sugar and then the eggs & vanilla extract while beating at a low speed
- Add the 2 mashed bananas & coconut and continue to beat
- Mix in the flour and buttermilk in small intervals
- Fill the cupcake pan about 2/3 full each and bake for about 18 minutes
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/2 stick of unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
- Beat together the cream cheese and butter
- Add the powdered sugar in small intervals
- Pour in the vanilla extract and beat until fluffy for a couple minutes
Adapted from BlissfullyDelicious
Wow, I just love surprises, both giving and getting them. First off, I would love to thank Nina Baydoun from Tabkhet el Yom for nominating me for the Versatile Blogger Award. This is my second award, after the last Sunshine Award I got. If you want some a variety of the best Lebanese food, then be sure to check out her blog!
Here are my nominations:
2- Teenage Girl Cooks
3- Allison Eats
4- A Melbourne Girl at Heart
Speaking of surprises, I’ve been eyeing this multi-layer rainbow cake I found on foodgawker foreverrrrrr! I finally got the excuse to bake it up today for my sister’s party. It was so funny because all the party guests did not know what to expect when I told them there was a surprise for them inside the cake. I mean, it looks like a totally normal cake from outside, with the plain white icing and what not. They probably thought that I put some strange material inside. Surprise!!!!! They had no idea that there would be a rainbow inside after the first slice was cut.
The cake itself was pretty easy to make. I followed a white cake mix recipe that I found here.
- 3 cups of all-purpose flour
- 2 cups of sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp of salt
- 5 large egg whites
- 1 cup of milk
- 1 1/2 sticks of unsalted butter (room temperature)
- 1/2 cup of sour cream
- 2 tsp of pure vanilla extract
- Gel Paste (I used the Wilton Colors: Christmas Red, Orange, Lemon Yellow, Leaf Green, Sky Blue, and Purple)
- Measuring cups: tablespoon, teaspoon, 1/2 teaspoon, 1 cup, 1/2 cup
- 2 Mixing Bowls (for dry/wet ingredients)
- Electric Mixer
- Parchment Paper, Pencil, and Scissors
- 9″ round cake pans
- Mini bowls (for separating the egg whites)
- 6 medium bowls/spoons (for separating the 6 colored layers)
Preheat: 350 F
- Mix together all the dry ingredients: flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- Cream all the butter with an electric mixer. If you forgot to leave it till it reached room temperature, then microwave it for about 20 seconds before creaming.
- Add in the sugar, egg whites, vanilla extract, and sour cream mixing well in between each and every addition.
- Alternate adding the flour mixture and milk to the creamed mixture. Mix until well incorporated.
- If you have a scale, you can weigh the amount of the total cake mixture and divide it by six to see how much to add to each of the 6 divisions. My lack of a kitchen scale lead me to improvise and use another method. Instead, I used the measuring cups to scoop the mixture into each of the 6 bowls laid out. I started with a 1/2 cup for each and then added another 1/3 cup to each dividing the rest of the mix as equally as I could.
- Next, use the toothpicks to add the 6 gel food colorings to each of the 6 bowls. The color you see of the raw cake mixture is how it will turn out after being baked, so add the food colorings according to your own discretions.
- Now, trace the cake pan with a pencil on the parchment paper and cut out the circle. Butter the parchment paper after putting it in the cake pans. I used two cake pans at a time in the oven, because I only had two.
- Pour the colored batter into the cake pans and bake for about 15 minutes or until well done.
For the icing I wanted to try something different so I did a Swiss Meringue Buttercream from here. I didn’t really like how it turned out though, because it was not consistent enough to ice a cake. I had to add half a can of store bought frosting to it to make it less runny. This was only for the filling though, in between the layers. For the outside frosting, I went with the recipe that I have been using from my previous cupcake post. It hasn’t failed me yet and is the perfect icing for a cake!
More cupcake pictures too! :)
Yes, I know. This is probably my millionth post about cupcakes on my blog, but they are just so much fun to make (and eat)! Trust me, it’s hard to stop once you develop an obsession with food. My previous obsessions include fondant cake and cakeballs, but after I watched a couple episodes of DC Cupcakes, it is now cupcakes. Who ever knew cupcakes could be so much fun?
Red velvet cupcakes + buttercream homemade icing = perfection <3
Me and some friends decided to make cupcakes for a bakesale to raise awareness and funds for the injustice going on in Syria. It started when me and my food-loving friend were looking at pictures of cupcakes and she showed me one that made a picture of a flag from cupcakes put together. Suddenly, we got the idea to do a bakesale. It was hard deciding how many to make and what design (whether the flag is on each one separately, on them as a whole), etc because there is just so much you can do with cupcakes. In the end, we decided to make 2 of the Syrian flags which can be seen below. We also made about a 100 red velvet and devil’s food cake cakeballs and dipped them all in a white base coat. Then, we dipped one side in green candy coating and the other in brown, topping them with a red dot to represent the stars. We only dipped about 50 due to running out of the white candy coating, which was the base for the cakeballs.
For the icing on the cupcakes, the green and red colors were the easiest to color. We had the toughest time with black though. The result you see below is a combination of blue gel coloring and also some black icing from those small pouches used to decorate cookies. I haven’t tried it yet, but it may be easier if you try chocolate frosting as a base, and then add the gel colorings needed. There are also some black gel colorings you can get from Michaels or cake supply stores.
Since the homemade icing was so good at a previous bake sale, we decided to make it again! But, we forgot one important ingredient: the heavy whipping cream :O Hakuna matata. We found another recipe that didn’t use heavy cream and it turned out better than the last. Instead of the heavy cream, we just used milk. Also, instead of the 1 cup shortening, we divided it into 1/2 shortening and 1/2 cup butter. It does make a stiff icing so we just added more milk (3 tablespoons instead of 2) and also half a can of store bought frosting.
Buttercream Icing #2
- 1/2 cup shortening
- 1/2 cup butter
- 4 cups of confectioner’s sugar
- 1 tsp pure vanilla extract
- 3 tablespoons milk
- Cream together the butter, shortening, and vanilla extract
- Blend in all 4 cups of sugar
- Add the milk and beat with an electric mixer until it is light and fluffy
Yum, an assortment of red velvet and devil’s cake cakeballs!
Cupcake decorating set = amazing set of mini cupcakes
A couple days later, I made more because I was still obsessed with making cupcakes, both mini and regular. We had too many for us, so our lucky neighbor got a tray of cupcakes!
This is how our neighbor returned the tray to us, full of delicious chocolate chip brownies. Yummy!