Tuesday, August 3, 2010

Raspberry Lemonade Cupcakes Revisited: Part 2

Ok, so now that we have that pesky baking thing out of the way, let's move on to the fun stuff, shall we?

When I made the raspberry filling for these, I wasn't very exact. When I want to whip something up, I often don't pay attention to the exact measurements. The good news is that if you want to try this, you'll have plenty of room for experimentation! :)

I used:
1 12-ounce bag of frozen raspberries (plain, I've seen several recipes that call for frozen fruit packed in syrup- who actually uses that stuff?)
~1/8 cup of lemon juice
~1/8 cup water
~ 2 1/2 tsp. cornstarch.

Throw it all in a pot (mix the starch with water or lemon juice first to avoid lumps) and bring it to a boil. Reduce heat and simmer until thickened. Allow to cool completely before use.

I just stuck the pot of filling in the fridge to chill it down. Meanwhile, I whipped up the super-easy, light, and delicious frosting.

~8 oz. ricotta cheese
1 cup heavy cream
1/2 cup confectioner's sugar

Blend cheese and sugar together

Here's the ricotta! Mmmmmmm.
Ricotta + sugar.
In a separate bowl, whip cream until it forms stiff peaks.

Gently fold the whipped cream into the cheese/sugar mixture, and pop it in the fridge to chill.

Let's mix it up! (or fold it in, as the case may be)

Okay, now that the frosting is done, your filling should be cool enough to use. Fit a piping bag (or ziploc, or parchment cone, whatever you feel most comfortable with) with a round tip large enough for the raspberry seeds to pass through. You will need a piping tip, because a bag with the tip snipped off is not sturdy enough to penetrate the cupcakes. Anyway, got your bag and tip all assembled? Good. Now, fill that bag about half-full with your raspberry filling. You'll probably want to make sure the tip is sealed with a piece of plastic wrap before you do this, otherwise it will look like you murdered someone in your kitchen. So, fill the bag, tie it off, and prepare to stab some cakes!

Push the piping tip through the center top of the cupcake and squeeze the bag gently until you feel the cupcake give a little bit. It may take some practice before you can do it without blowing out the side of the cupcake, although, come to think of it, that might be pretty neat for Halloween. :) Mmmm, bleeding cupcakes.

Look at the one in the back- I over filled it a bit and the top cracked, but no one can see once the frosting goes on. :)

When you have filled all your cupcakes, add a dollop of frosting to the top of each, and lightly press a fresh raspberry on top. All done and ready for delicious! :)

You can always pipe the frosting on, but I love the way these
dollops look!


1 comment:

Rambler of Tales said...

These were amazing, by the way.