Raspberry Vanilla Cupcakes

 

Raspberry Vanilla Cupcakes

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

Raspberry Vanilla Cupcakes

Printable Recipe here

Ingredients:

  • 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

Directions:

  1. Mix together all the dry ingredients (flour, sugar, baking powder, baking soda, salt)
  2. Add in the butter until the mixture resembles wet and crumbly sand
  3. Beat in the eggs until they are well incorporated and you can no longer see the yellow
  4. 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
  5. Hand mix the raspberries into your batter until they are evenly distributed
  6. Fill the cupcake liners half way with the mixture
  7. Bake for about 20 minutes or golden brown

Raspberry Buttercream

Printable Recipe here 

Ingredients:

  • 6 cups powdered sugar
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup raspberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions:

  1. Puree the raspberries in a food processor
  2. Pour the processed raspberries through a sieve with small holes to keep the seeds from getting in your frosting
  3. Use a spoon to help you get all the raspberry pulp out and set it aside in a small bowl (throw the seeds away)
  4. Cream the butter with a mixer for about a minute and then add the powdered sugar, one cup at a time
  5. Add in the vanilla extract, salt, and pureed raspberries
  6. 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

Raspberry Vanilla Cupcakes    Raspberry Vanilla Cupcakes

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Classic French Toast

Classic French Toast

French toast used to be the type of breakfast food that I would always hear about, yet never eat. It was not because I did not like it, but because I had never tried it and so I tended to dismiss it. The first time I tried french toast was totally random. I was carpooling with a friend and we were a little late to school. Her mom had made me a piece for breakfast, which was perfect by the way because I hadn’t had any breakfast that morning. I ate it on the go and instantly loved it. I never knew how easy it was to make and after hearing the directions, I decided that I must make it myself! Definitely will be making this perfectly delicious breakfast again.

Classic French Toast

Makes: 8 slices

Printable Recipe here

Ingredients

  • 8 slices of bread
  • 8 eggs
  • 2 cups half and half (or use buttermilk or whole milk)
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 stick of unsalted butter

Directions

  1. Mix together the eggs, half and half, vanilla extract, cinnamon, and salt together in a bowl
  2. Place the pieces of bread in a baking dish and pour the mixture over them
  3. Wait 5 minutes and flip the pieces of bread to get the other side soaked
  4. Meanwhile, melt 2 tablespoons of butter on a frying pan
  5. Fry each side of the french toast for 3 minutes or until golden-brown
  6. Use another 2 tablespoons of butter for the next batch, and repeat

Tips:

-For every 4 eggs, add 1 cup of liquid- half and half, buttermilk, or wholemilk

-If you want it to be more cinnamon flavored, add another teaspoon

-For other variations, you can also add a 1/2 teaspoon of nutmeg

-You can cut the bread in slices for french toast sticks

Espresso Chocolate Chip Brownie Cookies

So I haven’t posted in a while… Doesn’t mean I haven’t stopped baking though! I have a couple of deelish recipes so keep posted this whole week. I actually went a whole week without cooking or anything because of college tests. It’s all good now though. To celebrate I made these moist and chewy espresso chocolate chip brownie cookies. Oh and also some cream cheese glazed cinnamon rolls which will appear in my next post!

P.S. Be expecting a bunch of pumpkin spice recipes coming up. Tis’ the season after all and I am all but obsessed haha :)

Espresso Chocolate Chip Brownie Cookies

Ingredients:

  • 3 ounces unsweetened chocolate, chopped
  • 2 cups semisweet chocolate chips ( you can use any type you want- i did half milk/semisweet)
  • 8 Tablespoons (1 stick) unsalted butter, diced
  • 3 large eggs
  • 3/4 cup sugar
  • 2 teaspoons instant coffee granules
  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking powder
  • 1/4 teaspoon salt

Directions:

Preheat: 350 F

  1. Put together the unsweetened chocolate, 1 cup of the chocolate chips, and butter in a double boiler. (put them in a small pan inside a larger pan filled halfway with boiling water). Stir until melted. Be careful not to overheat.
  2. Whisk together your eggs, sugar, and instant coffee granules for a couple minutes until thick.
  3. Add the chocolate mixture to the bowl and mix well.
  4. In a different bowl, stir together the flour, baking powder, and salt. Stir in your last 1 cup of chocolate chips.
  5. Add the flour mixture to the chocolate mixture and stir until combined.
  6. Put a tablespoon of batter about 2 inches apart from each other on the cooking sheet.
  7. Bake for 10-12 minutes.