April 20, 2007

Two Cupcake Recipes From Aunt Sarah

Walnut Raspberry Cupcakes

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts

In a large mixing bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.

Fill paper cupcake cups three-fourths full. Bake at 350 degrees for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yields 1 1/2 dozen.

If using frozen raspberries, do not thaw before adding to batter.

Red raspberries are my favorite berry, so this is a favorite of mine. Sometimes I use pecans instead of the walnuts - I like either one.

White Chocolate Macadamia Cupcakes

I enjoy making cupcakes because they are so versatile and everyone loves them. These sweet cupcakes remind me of one of my favorite cookies.

1-3/4 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup vanilla or white chips
3/4 cup chopped macadamia nuts

1/2 cup vanilla or white chips
2 tablespoons heavy whipping cream

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in the chips and nuts.

Fill paper cupcake cups 2/3 full. Bake at 400 degrees for 15 to 18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm cupcakes. Yield: 1 dozen

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