i know this blog is usually dedicated to me putting off something in favor of baking, but today’s recipe was specially requested by my friend brittany for her soon-to-be six year old’s birthday this week. and while i have no problem putting off my own things (paperwork, dishes, etc), i try to follow up more promptly on baked goods for my friends. esme is adorable and like other girls her age, she’s all about cupcakes, fruit, and the color pink. i’ve got some good ingredients and cute tools to use, so let’s make her something pretty!
prep time: 30 mins
bake time: 20-25 mins
cleanup time: 10 mins
total time procrastibaking: 1 hour
- electric mixer with attachments and medium mixing bowl
- 2 small mixing bowls
- muffin tin
- 1 cup white sugar
- 1 stick butter
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup raspberries
- 4-5 large strawberries
step one. preheat your oven to 350 degrees F and line your muffin tin with paper liners, or grease the sides of each cavity with a little butter or some non-stick spray.
step two. using an electric mixer (god it’s nice to be home with access to such fun tools!), cream together your butter and sugar. once they’re a consistent, smooth, fluffy mix (this can take a good 8-10 minutes, you want to make sure it’s really all set!), add your eggs one by one to the blend.
step three. in a separate bowl, mix your baking powder and flour. add this to the creamy mix you’re blending, and finally, add the milk. the mixture isn’t ready until it resembles cool-whip: super fluffy.
step four. wash and slice up your berries until they’re super small. once you’ve got the right consistency, add your diced berries and fold them into the batter, just enough to give the batter a little color and to make sure that the berries are evenly distributed.
step four. spoon your batter into the muffin tin and bake for 20-25 minutes, or until a knife/toothpick comes out clean. let them completely cool (i even tossed mine in the fridge) before removing from the tin– use a butter knife to loosen the edges if you need to.
while that’s baking, let’s make frosting!
the frosting is the standard white marshmallow frosting we’ve been making, but we’ll pink it up with some berries.
- medium saucepan
- small bowl
- electric mixer with attachments
- 1 cup sugar
- 1/3 cup water
- 2 egg whites
- 6-7 raspberries, diced
step one. combine the sugar and the water in a small pot over medium heat. do not let the mixture boil until the sugar has completely dissolved. then, allow the mixture to boil uncovered and unstirred for 5 minutes. the syrup should be pretty thick, but not colored. remove from heat after the 5 minutes.
step two. isolate your two egg whites and beat in the mixer until soft peaks form (or until it’s really bubbly). slowly pour the syrup in a thin stream while continuing to beat the egg whites. as the mixture cools, it’ll thicken.
step three. add the diced raspberries to the mix and continue to blend until you get a sort of cotton candy effect– the icing will start to whip around the bowl and stick to the sides.
step four. on your cooled cupcakes, pile a spoonful of icing and top with sprinkles for decoration!
these cupcakes are super cute, fluffy, fruity, and delicious. definitely easy to make as far as cupcakes from scratch go, and hopefully they’ll be a hit with everybody– even big six year olds. 🙂 happy birthday esme!!