With the 4th of July holiday around the corner, Sophie asked me to stop by and give you all my Red White and Blue My Mind cupcake recipe. It’s an almond flavored cupcake with a raspberry filling, topped with a blue swirled buttercream frosting.
Now, some people may feel intimidated by a cupcake with filling, but it’s really super easy. There’s a tool out there that makes this process simple and easy for anyone who’s baking, whether they’re a beginner or a pro. You can usually find it in stores where they sell baking supplies. It’s a cupcake corer and it looks like this:
If you’re not able to find one, don’t panic!! You can still core your cupcake. Just take a small sharp knife and carefully cut a circle out of the center of the cupcake. Be careful not to cut all the way through the cupcake when using this method.
The swirled frosting technique is a bit tricky, but with some practice, you’ll get the hang of it. When you’ve gotten your piping bag with whichever icing tip you’ve chosen ready to go (I typically use the Wilton open star tip #1M), it’s time to add some swirls! Using a toothpick, or even a small paint brush if you have one, take some of the blue food coloring (gel food coloring works best) and paint along the creases on two sides of your piping bag. It should look like this:
At this point, add your buttercream to the bag and frost your cupcakes like you normally would. The blue food coloring will create a swirl pattern in the frosting.
So there you go! The recipe itself is listed below. Make these yummy cupcakes to take to a 4th of July Party and impress all your friends with your mad skills!!
- 3 egg whites, room temperature
- 1/3 cup plus 2 Tbsp buttermilk
- 6 Tbsp unsalted butter, softened
- 3/4 cup plus 2 Tbsp granulated sugar
- 1 1/4 cup cake flour
- 1/2 Tbsp baking powder
- 1/4 tsp kosher salt
- 1 Tbsp almond extract
- 12 oz frozen unsweetened raspberries, thawed
- 1/2 cup sugar
- 1 tsp lemon juice
- 2 heaping tablespoons cornstarch
- 1 cup (2 stick) butter or margarine softened
- 1 teaspoon clear vanilla extract (or almond extract)
- 4 cups sifted confectioners' sugar (approximately 1 lb.)
- 2 tablespoons milk
- Whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes.
- Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Thaw raspberries.
- With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. Strain enough pulp to get between 1/3 - 1/2 cup of pulp (I usually get close to the 3/4 cup). Add enough water to equal 3/4 cups.
- In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. Cook over medium heat, whisking constantly, until mixture bubbles and thickens (remember it will continue to thicken as it cools). Remove from heat, set aside.
- Cool and place in the refrigerator for up to a week.
- In large bowl, beat butter with electric mixer until light and fluffy. Beat in vanilla (or almond extract).
- Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
- Gradually add milk; beat at medium speed until light and fluffy.
- To make the blue swirl in the frosting, use a gel food coloring and a toothpick or small paint brush, paint inside the piping bag along the creases. (It's better to use a disposable bag for this) Fill the bag with the buttercream and frost as you normally would.