Posted August 7, 2010on:
The reason I was inspired to create my own blog was the monthly cupcake hero contest that I have been following on various blog. See here for more info on the contest I ❤ Cuppycakes. This month host for the contest Amy of (vegan) Cupcakes and other culinary creations has chosen raspberries as the ingredient for this months challenge.
I was super excited to get started. I decided to go with some raspberry lime cupcakes that I call Razzle Dazzles. These cupcakes are a mash-up of a couple different recipes with a few twists of my own. Ridiculously yummy with a raspberry lime curd filling and raspberry lime whipped topping. Kinda time-consuming making the curd but definitely worth the effort.
The cake itself was AWESOME! The end result was somewhere between an amazing angel food cake and a vanilla pound cake. Seriously light and fluffy – even my husband who hates sweets loved this cake. I got the base recipe from Giada at the Food Network.
Not sure if the pictures do these amazing little cakes justice, but I assure you these are beyond yummy. Plus they are super easy to make. The changes I made to the recipe are in italics.
- 1 (18.25-ounce) box white cake mix
- 1 1/3 cups water
- 3 large eggs whites
- 2 tablespoons unsalted butter, melted
- 2 teaspoons almond extract I used 4 teaspoons of lime juice for this recipe.
- 2 teaspoons vanilla extract
- 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar, plus additional for dusting
- 1 tsp lime zest
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
For the raspberry lime curd and frosting, I borrowed the recipe from Jaime on The Family Kitchen. As she cautioned, the curd was a bit time-consuming but the result was so worth it. And the frosting was divine… fluffy, light, and just a hint of lime.
raspberry lime curd
1 cup frozen raspberries, defrosted (after they’re defrosted, they look like about 1/4 cup)
zest of 4 limes
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1/3 cup lime juice (from about 4-5 limes)
pinch of salt
1. Press raspberries through a fine sieve to extract all the pulp. Set aside.
2. In a medium sized bowl, use an electric mixer to cream together zest, butter, and sugar. Incorporate eggs one at a time and mix until smooth. Add in raspberry pulp, lime juice and salt. Mixture will be curdled. Don’t freak out!
2. Pour mixture into a large saucepan and cook over low heat, stirring constantly, for about 10 minutes. Raspberry lime curd will come together and thicken. When it is thick enough to coat the back of a wooden spoon, remove from heat. Strain through a fine sieve into a glass bowl and allow to cool. Refrigerate or freeze until you need it.
raspberry lime frosting
1 cup plus 1 tablespoon confectioner’s sugar
1/2 cup cold raspberry lime curd (recipe follows)
1 1/2 cups (250mL) heavy cream
1 teaspoon lime zest
1. In a small bowl, whisk together confectioner’s sugar and raspberry lime curd.
2. In another bowl, beat the cream on high until stiff peaks form.
3. Fold the two mixtures and lime zest together until smooth, being careful not to deflate the whipped cream. If mixture becomes too smooth, you can whir it around with the mixer to fluff it up.