Cook techniques
Whisking
Whisk the dry ingredients together to ensure they are evenly mixed and to aerate the flour, which helps create a lighter cupcake texture.
Creaming
Cream the butter and sugar together until light and fluffy to incorporate air into the mixture, which contributes to the cupcake’s rise and texture.
Alternating Ingredients
When mixing dry ingredients and wet ingredients, alternate between them to create a smooth batter without overmixing, which can lead to dense cupcakes.
Filling Cupcake Liners
Fill the liners halfway, add the raspberry preserves, and then top with more batter, ensuring the cupcakes have a gooey center while maintaining structural integrity.
Testing Doneness
Use a toothpick to test for doneness; it should come out clean when inserted into the edge (not the center) of a cupcake, which indicates they are baked through.
Making Buttercream
Beat the butter until creamy before gradually adding powdered sugar, ensuring the frosting is smooth and fluffy; adding raspberry puree enhances flavor and color.
Garnishing
Top the cooled cupcakes with raspberry buttercream, fresh raspberries, and dark chocolate shavings for added flavor and visual appeal.
FAQ
Can I use another fruit preserve instead of raspberry?
Yes, you can substitute any fruit preserve you like, but it will change the overall flavor of the cupcakes.
What can I do if I don’t have buttermilk?
You can substitute buttermilk with a mixture of milk and vinegar or lemon juice (1/2 cup milk plus 1/2 tablespoon vinegar or lemon juice).
Can I make the batter ahead of time?
It’s best to bake the cupcakes immediately after preparing the batter for optimal texture. However, you can prepare the dry ingredients in advance.
How should I store the finished cupcakes?
Store the cupcakes in an airtight container at room temperature for up to three days or refrigerate them for up to a week.
Can I freeze these cupcakes?
Yes, you can freeze the cupcakes before frosting. Wrap them tightly in plastic wrap and then in aluminum foil. Thaw before decorating.
