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Raspberry Surprise Cupcakes
Nothing better than a "surprise" with your dessert.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Cupcakes
Calories
257
kcal
Author
John Kanell
Ingredients
For the Cake:
3
egg whites
1
cup
sugar
2
cup
flour sifted
1
cup
almond flour
1
cup
shredded unsweetened coconut
1
cup
milk
1/2
cup
sour cream
1
tbs
baking powder
1.3
tbs
vanilla extract
1
stick
unsalted butter
For the Buttercream:
2 1/2
stick
salted butter
3 1/2
cup
powdered sugar
1/4
cup
strained raspberry lemon reduction
For the Raspberry Glaze:
1/4
cup
strained raspberry lemon reduction
1
cup
powdered sugar
1
tsp
light corn syrupoptional
For the Reduction:
Juice of one lemon
18
ounce
raspberries
Caramel:
1
packed cup brown sugar
1/2
cup
half-and-half
4
tablespoons
butter
1
pinch
salt
1
tablespoon
vanilla extract
Instructions
To Make the Cake:
Cream the butter and sugar.
Mix in all of the wet ingredients.
Whisk the dry ingredients together in a large bowl.
Using a stand mixer slowly add in the dry mixture to the wet mixture and mix until combined.
Pour into cupcake baking sheet with cupcake papers.
Bake at 350F for 22 minutes.
Allow time to cool.
Core the cupcakes.
Add caramel and raspberry filling.
To Make Reduction:
Place the berries into a pan with the lemon juice and cook on medium low heat. Mash with a spoon and stir until mixture is reduced by half.
For the Caramel:
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.
Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
Add the vanilla and cook another minute to thicken further.
Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
Nutrition
Serving:
1
cupcake
|
Calories:
257
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
4.4
g
|
Cholesterol:
17
mg
|
Sodium:
118
mg
|
Potassium:
200
mg
|
Fiber:
1.7
g
|
Sugar:
21
g
|
Calcium:
20
mg
|
Iron:
2.3
mg