A woman who I used to work with asked me to bake cupcakes for a birthday party. This was my first paid cupcake order so it was a little nerve wracking. She gave me a lot of freedom with the flavours, which was was actually worse for me because I can never make up my mind. In the end, I went with raspberry cream cheese because you can never really go wrong with cream cheese frosting... that's why we eat red velvet cupcakes right? I wish I could have done something super cool with the decorating, but it was really difficult to pipe cream cheese frosting without it looking sloppy and melty so I swirled it using my largest round tip. I was beyond excited when she told me how much she loved them!
Amy Sedaris' Cupcakes
1 1/2 stick (12 tbsp) unsalted butter
1 3/4 cup sugar (I used 1 1/2 cup sugar)
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cup milk
1. Preheat over to 350 degrees (Amy uses 375, but I think that's too high).
2. In a bowl, whisk flour, baking powder, salt together
3. Cream butter and sugar until light and fluffy.
4. Beat in eggs, one at a time making sure it's well incorporated
5. Beat in vanilla
6. Add flour mixture in 3 batches, alternating with milk. Do not overbeat.
7. Divide batter evenly. Bake for 16 to 20 minutes and toothpick inserted into center comes out with a few moist crumbs attached.
9. Cool on wire rack for 5-10 minutes then transfer cupcakes to cool completely
Raspberry Cream Cheese Frosting
1 stick butter, room temperature
1 block (8oz) cream cheese, room temperature
1 1/3 cup powdered sugar
1/4 cup raspberry jam
Beat butter on medium-low speed until smooth and creamy
Add cream cheese and beat on medium-low speed until smooth and creamy (30 seconds-1 minute)
Sift powdered sugar over creamed mixture and beat on medium low until the sugar is all incorporated
Add jam and continue beating.
Make sure you don't overbeat or else the frosting will become soupy.