Monday, February 20, 2012

~Raspberry Frappuccino Cupcakes~


Today I will show you how to make  a super yummy treat : Raspberry Frappuccino Cupcakes, as well as a really fun frosting marbeling technique tutorial at the end of this post.
I created this cupcake recipe for my contributor's post over at Bird's Party.





I make this yellow sponge cake quite frequently, it has a velvety texture and  pairs well with any frosting I used.  It is an egg whites free cake so it is perfect for people with egg white allergy, also I love having extra egg whites on hand to make pretty meringue cookies or a healthy breakfast omelette.





Egg White Free Sponge Cake Recipe (recipe adapted from The Cake Bible )
(9-10 cupcakes)
6 large egg yolks
1/4cup +4tbl sugar
1/2cup sifted cake flour
2tbl unsifted cornstarch
3tbl warm water
1tsp vanilla extract
Clarified butter, made from 5tbl butter, see instruction below


Oven 350F
Line the muffin pan with cupcake liners
Prepare Clarified Butter
Make Clarified Butter from  5tbl of butter
Once you have clarified butter add vanilla extract and put aside, you want the clarified butter be warm when adding to the cake butter but not hot. If needed to cool off simple place the bowl with clarified butter into a cold bath and stir for several minutes until it is just warm but not hot.

Flour Mixture
In a medium size bowl sift together sifted cake flour  and cornstarch. Set aside.

 Egg Yolk Mixture
Put egg yolks and sugar into the bowl of your mixer and set the bowl over the pan of simmering water. Whisk until egg yolk mixture is hot to the touch, several minutes. Remove from the heat and using a wire attachment beat the egg yolk mixture on high, until it triples in volumes, for about 3-5 minutes.Is using hand held mixer this will take longer.


Cake Batter - Folding

Sift about 1/2 of the flour into the beaten flour mixture and using
 a large balloon whisk fold it in, continue with remaining flour.
At last in 2 additions add warm clarified butter, gently fold it in.

Baking 
After you fold the clarified butter into the batter  immediately  pour the batter into a prepared cupcake pan, fill the cavities about 2/3 full.
Make sure you don't open the oven during baking. Bake for about 15-20minutes, if you see cupcakes are not done yet leave it in the oven for additional 5 minutes.Cupcakes will be golden brown on the top once baked.
Opening the oven during baking could cause the the cupcakes to fall. Once baked remove from the oven,
 transfer cupcakes to a cooling rack and let cool completely before frosting.Cupcakes can be refrigerated for about of 4 days, or can be also frozen.

Raspberry Filling Recipe
2cups Frozen Raspberries, about 6oz
1/2cup water
1/4 to 1/3cup sugar
1tbl lemon juice
2 1/2 tbl corn starch dissolved in 1/4cup water
1tbl raspberry liqueur
Cook raspberries with  water and sugar until very soft and mushy. Process mixture in a blender and strain through a fine mesh strainer to remove seeds.You should have about  1cup raspberry liquid. 
Return mixture to the sauce pan, add lemon and dissolved corn starch, cook the mixture on low heat until is bubbles and thickens, cook for 2 minutes, remove from heat and let cool in a water bath, stirring frequently to prevent skin forming. Add  1tbl raspberry liqueur and stir gently until fully combined. Cover with plastic wrap and chill for several hours. Can be store in the fridge for several days.Use as filling for cupcakes or cakes.
Raspberry Mixture before it was cooked together with corn starch

 Stabilized Whipped Cream Frosting Recipe
1tbl water
1tsp unflavored gelatin
1cup heavy cream
1/3cup powdered sugar
1/2tsp vanilla extract

Let the gelatin bloom in the water for 5 minutes, using a microwave heat if for 5 seconds, it should be dissolved after 5 seconds, if not heat it a little more but be careful not to overheat gelatin.Let the dissolved gelatin cool to lukewarm.
Whip the heavy cream until soft peaks are formed, add dissolved gelatin, beat and then add powdered sugar and vanilla extract, beat until stiff, don't over beat. Frost cupcakes or you can also store frosting in the fridge for up to 3 days.

Filling and Frosting a Cupcake 

  • Core the cupcake either with cupcake corer or with a paring knife, as shown in the picture
  • Fill the cavity with the raspberry filling, be generous



  • To frost the cupcakes, use a large tip, it can be a round tip or a star tip of your choice
  • Achieving a marbling effect with icing is quite easy, using left over raspberry filling, using a spatula ora knife spread the filling in one thick line into your piping bag. See the picture below
  • Fill the bag with stabilized whipped cream
  • Frost the cupcakes




Linking up to Berry Love at Roxana's Home Baking

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