Once upon a time, I lived in Illinois and bought the most delicious angel food cake for my husband's birthday. It had raspberries floating around in it and was frosted with buttercream, not the typical glaze. It was marvelous and unforgettable. I'm trying to come up with some amazing cupcakes for a BIG birthday party coming up. Not mine, even though that is next week. We're ignoring that one.
So, I did a little experimenting today.
The Mission: to see if I can make Angel Food cupcakes with Raspberries.
The Plan: Cut up fresh raspberries and stir into Angel Food batter.
The Dilemmas: Will they rise? Will the berries sink? Paper or no paper?
The Topping: Buttercream frosting, which recipe?
See how distorted they got when removed from the pan?
Without papers, little bits of raspberries stuck to the bottom. Quite tasty though.
Still a problem, the raspberries sink to the bottom. These are upside down. Without papers, they absolutely do not work. I may try to coat the raspberries with a little flour first, I've heard that might help.
I used Martha Stewart's Basic Buttercream frosting which changed these low-fat cupcakes to delectable, delicious and oh-so-gone cupcakes. My Bible Study ladies helped me do the taste testing. They disappeared. The cupcakes not the ladies. You can find Martha's recipe here.
* DON'T FORGET ABOUT MY GIVE AWAY! YOU HAVE UNTIL SATURDAY, 4/24/10. JUST LEAVE A COMMENT HERE.
I have heard that tip about tossing berries in flour first. I bet that will work. I HAVE to try this recipe. I love raspberries and am always looking for ways to use them. Thanks, Karen!
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Janie
These look so heavenly
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these sound so yummy! I would gladly have volunteered to taste test :) dredging the fruit should help it stay afloat in the batter.
ReplyDeletethose look so good!!
ReplyDeleteThis combination sounds absolutely delicious! I can see why they disappeared so quickly! :-) The flour trick sounds like a good idea. I'll be interested to hear if it works. Keep us posted. :-)
ReplyDeleteThese look so yummy as is! I agree that flour will help with the berries, I know it works with blueberries. You might also just put the raspberries in each cupcake after it's in the pan - just push them under the top of the batter and see where they end up! Have you thought about using the cupcake papers that are made of foil? They are a bit more sturdy and might hold their shape better.
ReplyDeleteNow I want to make these as well . . . especially after reading about the frosting!
Hi Karen,
ReplyDeleteI hop that you discover the secrets for it sounds wonderful! OH!!! just had an idea! what a bout those mini bunt cake pans that are connected on a tray as if it were a cupcake pan. Do you know what i mean? They also have a center so they may rise properly. You could then figure out how you would deal with the center hole. If you want the traditional cupcake shape could you spray the cupcake papers with the oil and flour spray William Sonoma has???
Also, I do have a nice recipe form Giada DeLaurentis.
I can not wait to try your results!!!
Are you know in Penn.?
Hugs,
Mary
I love angel food cake and raspberries too...I will have to experiment with this recipe as well..I am sure your girl friends loved them!
ReplyDeleteButter cream frosting fixes a lot of baking disasters! Have you tried the Pam spray with flour for greasing cake pans? Might get a better result than paper cups with a cake like angel food that has to "climb" the pan sides.
ReplyDeleteWishing you a very quiet "Happy Birthday", Karen. Hope next week brings just enough fuss!
These sound absolutely elegant!
ReplyDeleteMmmmm,Mmmmmmm Good!!! I really want to try these, they look so delicious!
ReplyDeleteYour bog is beautiful. I found you on Sewn With Grace, and I am your newest follower!
Joyce
I see my good buddy, Joyce, stopped in too! I want to let you know that I love your idea of flyer saucer morning glories mixed with the other one so I'm off to the nursery to find some seeds. Have a joyfilled day!
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