Baking is Love: mini raspberry & vanilla cupcakes.

Hi everyone!
Excited to have baked another cupcakes!

I'm sooo happy with these little beauties on my table today. Yes, I kinda miss something pink and something fruity to brighten up my weekend. The weather isn't good at all since the beginning of this week. Here, in Heidelberg, we're in 4-7 degree Celcius and it just really cold for Autumn, isn't it? That's why I know, I have to bake something colourful and fresh to cheer up these gloomy weather.

Mmm.. These Mini Raspberry & Vanilla Cupcakes with a little touch of dark chocolate chips in the cupcake batter are my best options! They are deliciously moist, light and also flavorful.

If you're a big fan of raspberry, you'll definitely enjoy this raspberry buttercream frosting which topped the cupcakes. I used raspberry preserves for the frosting, and you may also use raspberry syrups as well. At the end (before taking pictures :p), I added fresh raspberries to top each cupcake to make them look even more prettier. Yaay! I think they are almost too beautiful to eat. :)

This recipe is easy to follow and this is also my go to recipe for mini vanilla cupcakes from the beginning of my baking days. Trust me, this is the best! Let's have a go guys!

Making ca. 30 mini cupcakes.

For the vanilla cupcakes:

Ingredients:

195 grams all purpose flour

200 grams granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

113 grams unsalted butter, at room temperature, cut into small pieces

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

120 ml sour cream or plain yoghurt, room temperature
100 grams dark chocolate chips (optional)

Directions:

1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line ca. 30 mini baking cups with paper liners.

2). In a large bowl, with a hand mixer, beat the flour, sugar, baking powder and salt until combined.

3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.
4). With a rubber spatula, carefully stir in the chocolate chips, mix well and remember not to over-mix. (this step is optional!)

5). Evenly fill the baking cups with the batter and bake for about 10-15 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool for at least 5 minutes before serving.

For the raspberry buttercream frosting and assembling:

Ingredients:

226 grams unsalted butter, softened into room temperature

460 grams powdered or icing sugar

3-4 tablespoons milk or heavy cream

2 tablespoons raspberry syrups, preserves or jam
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

fresh raspberries (for decoration/garnish)

Directions:

1). In a bowl of an electric mixer or with a hand mixer, mix together the softened butter and icing sugar, blend well.

2). Add in the milk/heavy cream, raspberry syrups/preserves/jam, vanilla extract and salt, beat until light and fluffy for about 3-4 minutes.

3). Spoon into a piping bag and frosting over each cupcake.
4). Top the frosted cupcakes with fresh raspberries or with anything you fancy!.
5). Done and ready to serve!.