Preheat oven to 350F. Grease the muffin pan or a bundt pan.
Raspberry Crush - Lightly mix 2 cups of fresh Raspberries with 1/3 cup of Brown Sugar / Maple Syrup and set aside for an hour. Mix well with a spoon.
Batter - Mix 2 cups of All Purpose Flour, 2/3 cup of Sugar, 1 tsp of Baking Powder, ½ tsp of Baking Soda and 1/8 tsp of Salt in a bowl.
Combine 1 cup of Yogurt/Sour Cream, ¼ cup of Butter, ½ tsp of Vanilla Extract, 2 Eggs in a separate bowl and add to the dry ingredients. Lightly mix in the raspberry crush and 2-4 tbsp Milk if needed, to make a thick batter. Spoon into the muffin pan to 2/3rds or into the bundt pan. If you want to omit the frosting: Top with ½ cup lightly toasted and chopped almonds.
Cupcakes - Bake muffins for 21 to 23 minutes, or about 40 minutes for a bundt cake. Cool on a wire rack before frosting. Makes 15 cupcakes or one bundt cake.
Lemon-Cream Cheese Frosting - Bring 5 oz of Cream Cheese to room temperature and mix 2½ tsp of Lemon Juice, 1 tsp of Lemon Zest and 4 tbsp of Sugar to it along with a tiny pinch of Turmeric. Cool the cupcakes, frost and garnish with Raspberries. Refrigerate for an hour for the frosting to set.
Raspberry Crush - Lightly mix 2 cups of fresh Raspberries with 1/3 cup of Brown Sugar / Maple Syrup and set aside for an hour. Mix well with a spoon.
Batter - Mix 2 cups of All Purpose Flour, 2/3 cup of Sugar, 1 tsp of Baking Powder, ½ tsp of Baking Soda and 1/8 tsp of Salt in a bowl.
Combine 1 cup of Yogurt/Sour Cream, ¼ cup of Butter, ½ tsp of Vanilla Extract, 2 Eggs in a separate bowl and add to the dry ingredients. Lightly mix in the raspberry crush and 2-4 tbsp Milk if needed, to make a thick batter. Spoon into the muffin pan to 2/3rds or into the bundt pan. If you want to omit the frosting: Top with ½ cup lightly toasted and chopped almonds.
Cupcakes - Bake muffins for 21 to 23 minutes, or about 40 minutes for a bundt cake. Cool on a wire rack before frosting. Makes 15 cupcakes or one bundt cake.
Lemon-Cream Cheese Frosting - Bring 5 oz of Cream Cheese to room temperature and mix 2½ tsp of Lemon Juice, 1 tsp of Lemon Zest and 4 tbsp of Sugar to it along with a tiny pinch of Turmeric. Cool the cupcakes, frost and garnish with Raspberries. Refrigerate for an hour for the frosting to set.
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