Raspberry Wednesdaes

Cupcake Ingredients

  • 1 3/4 cups cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large egg whites, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup full-fat sour cream, room temperature
  • 1/2 cup whole milk, room temperature

Cupcake Instructions

  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
  3. In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together.
  4. In a second large bowl, cream the butter on high speed, about 1 minute.
  5. On high speed, beat in the sugar.
  6. On medium-high speed, beat in the egg whites and vanilla, about 2 minutes, then the sour cream.
  7. On low speed, slowly add the dry ingredients until thoroughly combined, then the milk. Do not over-mix.
  8. Pour the mixture into the liners, filling them about two-thirds.
  9. Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean.

Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 4 1/2 cups powdered sugar
  • 1 Tbsp pure vanilla extract
  • 4–5 heavy cream or whole milk

Frosting Instructions

  1. In a large bowl, cream the butter over medium speed.
  2. Slowly add the powdered sugar, then the vanilla.
  3. Beat in the heavy cream (or milk). Add more if frosting is too thick.

Glaze Ingredients

  • 4 oz raspberries
  • 1/2 Tbsp fresh lemon juice
  • 1/2 tsp cornstarch
  • 1 1/2 Tbsp unsalted butter, room temperature
  • 1/4 tsp pure vanilla extract
  • 1 1/4 cups powdered sugar

Glaze Instructions

  1. Combine the raspberries, lemon juice, and cornstarch in a saucepan.
  2. Cook over low heat, until the juices start to release. Stir regularly to prevent burning, and crush the raspberries.
  3. When the sauce starts to thicken, pull off the heat. Pour into a bowl through a sieve to remove the seeds.
  4. Allow the sauce to cool to room temperature.
  5. In a medium bowl, blend the butter, powdered sugar, vanilla, and raspberry sauce. If not thick enough, slowly add more powdered sugar.

Final Ingredients

  • Rainbow confetti sprinkles
  • Jar of pitted maraschino cherries

Final Instructions

  1. When the cupcakes have completely cooled, pipe the frosting with a large tip.
  2. Once frosting has set, carefully pipe glaze with a small tip. If the right consistency, the glaze should set within a few seconds.
  3. Scatter sprinkles on the cupcakes.
  4. Rinse the cherries and top each cupcake with one.