Raspberry Ruffle Cupcakes {Foodie Friday}


Spring is finally,
finally in the air, and to celebrate we present this extra-pink, extra-girly treat courtesy of Mama Dweeb, aka Annie Schultz. Indulge and enjoy!

Raspberry Ruffle cupcakes

Make this a faster project by using a quality box mix for the cake. Doctor it up by replacing the oil with unsalted butter and adding an extra egg; this will give you a rich, full, and delicious cupcake! The result will be a thick, velvety cake batter that is perfectly scoopable for consistently sized cupcakes. Follow their instructions for other ingredients, mixing, and baking.

Raspberry Ruffle cupcakes

Ingredients:

Cake:
1 box cake mix with their suggested ingredients. Add 1 egg and substitute unsalted butter for the oil.

Topping:

1-2 teaspoons vanilla (depending on how strong you would like the flavor to be).
2 sticks/1 cup unsalted butter at room temperature (do not melt)
½ cup marshmallow fluff
2 cups confectioners/powdered sugar sifted
Dash of pink food coloring — we used a powdered one in hot pink
1 teaspoon raspberry extract

Directions:

Follow the directions on the box for mixing and baking the cupcakes. Let cool completely before frosting.

For the topping: Use the paddle attachment on your mixer to cream the sugar and butter until smooth and airy (usually about 3 minutes, depending on temperature of the butter). Add marshmallow, vanilla, and raspberry extracts; continue whipping until you have the desired thickness, generally only 1 additional minute.

Add the powdered food coloring once the frosting has fully set up; be sure to scrape down the sides and get the bottom corners of the mixing bowl that the paddle might have missed.

Raspberry Ruffle cupcakes

 Fill a piping bag with about half of the frosting; working with less at a time will make the final step easier. Use a basket weave tip (one that is either flat or slightly curved). You will start by making a tiny straight part of a line, then lift and slightly fold back before moving forward again. (Practice on a clean plate before you start on the cupcakes to help you get into the groove and decide what your approach will be.) I started in the middle of the cupcake and piped one long line across the center, then filled each of the other halves, going one line at a time.

Raspberry Ruffle cupcakes

Store in an airtight container large enough that they do not touch one another.

Raspberry Ruffle cupcakes

Mama Dweeb - Annie Schultz

Annie Schultz started her blog, Mama Dweeb, in 2009 as a stay at home mom, sharing inspiration, family stories, and product reviews. Now she’s working out of the home, but her blog is still a place for her to connect with parents as she shares her life and personal growth.