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.