Remember those tiny powdered sugar coated, raspberry filled donuts you used to love? Or my personal favorite, raspberry Zingers? These little cakes will remind you of the flavors you miss. Yellow cake with just a touch of tart raspberry filling and a dollop of vanilla cream; put a holiday pick on top and you’ve got a Christmas party treat worth celebrating.
Gluten Free Raspberry Filled Vanilla Cupcakes:
makes 12 cupcakes
1 1/4 cups Gluten Free All Purpose Flour (recipe)
2 tsp baking powder
1/2 tsp salt (scant)
3/4 cup + 2 TBS sugar
1/4 cup butter, softened
3/4 cup milk
1 1/2 tsp Watkins clear vanilla
2 eggs
6 TBS all-fruit raspberry jam (divided into 12 separate cupcakes)
Preheat oven to 350 degrees. In a large bowl combine sugar, butter, eggs and vanilla and beat until smooth. In a small bowl combine flour, baking powder, and salt. Add flour mixture to wet ingredients alternating with the milk. Mix on medium speed for about 1-2 minutes. Fill 12 paper lined muffin cups with about 3 TBS batter. Drop 1 1/2 tsp raspberry jam in the middle of the batter, then cover the jam with 1 TBS batter (total about 1/4 c batter, cups should be 3/4 full). Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Remove from pan and cool on wire rack before frosting.
Vanilla Cream:
1/4 c butter
1/4 c butter flavored shortening
1 tsp Watkins clear vanilla
4 tsp milk or half-and-half
1 1/2 cups powdered sugar
dash salt
Whip butter and shortening until fluffy. Add vanilla, milk, powdered sugar and salt. Whip again until fluffy and smooth. Frost cupcakes when cool to the touch. I used a pastry bag fitted with a Wilton 1M tip.
Cook’s Notes: I used Watkins clear vanilla because it has a strong, rich vanilla flavor and makes all the difference if you want the flavor to come through. Any high quality vanilla will do the same. I used Smucker’s Simply Friut red raspberry spreadable fruit. The all fruit jam is more tart than sugared jams and provides a nice contrast to the sweetness of the vanilla cupcake. Also, be sure to place your baking rack high enough in the oven that these won’t burn. The jam does tend to drop low in the cupcake and may burn if too close to the element; and also for the same reason, it is best to use paper muffin cups with this recipe, rather than just greasing or spraying the pan.
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