Vanilla cupcakes with fresh raspberry icing! Yum!

Vanilla cupcakes with fresh raspberry icing! Yum!

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buttercream, cupcakes, dessert, food photography, food styling, NaBloPoMo, pink, raspberry, recipe, sweet, vanilla

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Sometimes, you just need something sweet and you'll do whatever you need to to get that sweet fix! That was the case last Sunday. I didn't want ot go to the store for something full of preservatives or packaged. So, I pulled out recipe box and got to work on vanilla cupcakes and a fresh, raspberry icing to top it off:) The recipe will be at the bottom....

So, I'm struggling still to post on a daily basis. I don't know if it's the cold weather or what, but when I get home at night I just wanna snuggle under my blanket and watch TV and eat goldfish crackers. Right outta the bag. Pizza flavored. Ugh...I know, so horrible. But they are my new downfall and I just can't help myself. I know I talked last time about catching up with posts this weekend...and I really do have every intention of doing that! I just need to get to Saturday;) So, forgive me if you pop over at night, looking for a post and don't see it right away. I've been put under a hex by my blanket and some goldfish;)

Vanilla Cupcakes with Fresh Raspberry Icing - Recipe

 

Ingredients Cupcakes:

2 cups sugar

4 eggs

2 and 1/2 cups all-purpose flour

1 cup milk

3/4 cup vegetable oil

2 and 1/4 teaspoons baking powder

1 teaspoon vanilla
Seeds from 1 vanilla bean, optional.

Directions:

Preheat oven to 325 degrees F.  Beat together eggs and sugar until slightly thickened, about 1 minute.  Add flour, milk, oil, baking powder and vanilla and beat for another minute.  Pour batter into lined cupcake tins, filling each tin 2/3 full.  Bake for 20 minutes for a standard cupcake, 25 minutes for a jumbo cupcake (or use a cake-tester).

Cool completely before filling or frosting.

Ingredients Icing - via Southern Living:

1/2 cup butter, softened

1/2 cup fresh raspberries

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar

Directions:

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.