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Raspberry Cupcakes Recipe


Raspberry Cupcakes are a fruit-rich temptation?for a fantastic flavor combination, top them with one of our luscious chocolate icings.
Makes: About 18 standard cupcakes. Each cupcake serves 1.
Skill Level: None
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Step 1

Preheat oven to 350°F. Spray pan with vegetable pan spray or line with baking cups. In medium bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Combine flour and baking powder. Alternately add flour mixture and milk, mixing well after each addition. Fold in raspberries. Spoon batter into prepared pan. Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

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butter,

1 cup (2 sticks) butter, (softened)

granulated sugar

1 1/4 cups granulated sugar

eggs

4 eggs

sifted cake flour

2 3/4 cups sifted cake flour

salt

1/4 teaspoon salt

baking powder

2 1/2 teaspoons baking powder

milk

1/2 cup milk

frozen raspberries in syrup

1 pkg (10 ounces) frozen raspberries in syrup (thawed)

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Standard muffin pan

Standard muffin pan

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Raspberry Cupcakes is rated 2.5 out of 5 by 2.
Rated 4 out of 5 by from The cupcakes turned out wonderful. Everybody thought they had a wonderful taste to them and they were very moist. The only problem I had was with the instructions it never told you when to add the salt. I added it into the flour and baking powder mixture, and it turned out well. Definitely going to keep this recipe.
Date published: 2012-03-24
Rated 1 out of 5 by from I tried these for the first time and they didn't turn out how I'd hoped. I followed the recipe exactly but the cupcakes didn't rise, the inside was done but still looked and felt gooey and they stuck to the paper liners. My other cupcakes don't stick to the liners. Not sure what I did wrong, if anything. Probably won't try these again, unless someone has suggestions on how to make them better.
Date published: 2011-03-01
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