There’s something about cupcakes that always makes me smile, so when the Food Network came out with their new Cupcake App for iPads, I just had to get it… so pretty!
It makes you want to try each and every one of them.
It takes much creativity and imagination to combine so many flavors into one tiny cupcake. We made these cupcakes and they turned out beautiful, fruity and of course, delicious. I used raspberry in the center instead of a strawberry.
Raspberry Lime Stuffed Cupcakes
Adapted from Food Network Cupcakes! App
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 large eggs, at room temperature
- 2/3 cup granulated sugar
- 1 1/2 sticks (6 ounces) unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 12 fresh raspberries
- 1 1/3 cups confectioners’ sugar, sifted
- 1 1/2 tablespoons finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- Fresh mint or candied leaves
For the cupcakes:
Preheat the oven to 350 degrees. Line muffin tin with cupcakes liners.
Whisk the flour, baking powder and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then vanilla.
While mixing slowly, add half the flour mixture, then add all the milk and follow with the rest of the flour mixture. Take care not to over mix the batter. Put a bit of the batter in each cupcake liner, enough to cover the bottom. Then add a raspberry and cover with the remaining batter.
Bake for 25 to 30 minutes. Cool the cupcakes on a rack in the tin for 10 minutes and then remove the cupcakes. Cool on the rack completely.
For the icing:
Mix the confectioners’ sugar and lime zest in a medium bowl. Add the lime juice and mix with an electric mixer to make a firm but pourable icing.
To Assemble: Spoon and spread icing over the top of the cupcakes. Top with small mint leaves or candied leaves.