![]() The filling is a raspberry coulis, which we will also use to add flavor to the cake and the frosting - so you'll kill three birds with one stone! How to make the Raspberry Coulis There are three parts to this recipe, the filling, the cake and the frosting. Try to find a high-quality vanilla extract or vanilla bean paste, but not vanilla essence. Vanilla Extract - Compliments and sweetens the raspberry flavor.You want to use sweetened condensed milk, not evaporated milk. Condensed Milk - This is for the Russian buttercream.Milk - Use whole milk and make sure it is at room temperature.I used frozen for ease but either will work great. Raspberries - You can use fresh raspberries or frozen raspberries.Eggs - Use a large egg and always free-range if you can.(If you use Self-raising flour make sure to leave the baking powder and soda out). Flour - You can use all-purpose flour, self-raising flour, or cake flour.Use extra-fine sugar (caster sugar in the UK). Sugar - White sugar is best for this recipe to make sure the raspberry flavor really shines through.Butter - Use unsalted butter and make sure it is at room temperature before you start baking.How to assemble Raspberry Filled Cupcakes.How to make the Raspberry Russian Buttercream. ![]() If you love raspberries, you might also love my Lemon and Raspberry Bundt Cake or my Raspberry Meringue Pie. These fresh raspberry cupcakes are a super cute spring bake, or great for something like valentine’s day because of their naturally pretty pink color. The texture of the cupcakes is wonderfully soft with a super moist crumb, and the raspberry Russian buttercream is incredibly silky and smooth. The tangy raspberry comes through in every bite and really tickles your taste buds with sweet and tart flavors. You honestly will not believe how strongly these taste of raspberries! And there is no artificial flavoring or coloring, all the flavor is all-natural and comes from real raspberries. And all the flavor comes from real raspberries! If you want to opt for a different breakfast that is also super delicious, these cinnamon rolls are a fabulous choice.These raspberry cupcakes are packed full of so much raspberry flavor with raspberry cake, raspberry filling, AND raspberry frosting. This would be the PERFECT coffee drink to pair with these white chocolate raspberry crumb muffins. These are always in our fridge! I love having a simple breakfast to toss in the microwave on busy mornings. Make Ahead Freezer Breakfast Sandwiches.You could also swap the raspberries out for other fruits like blueberries or strawberries! Also, if you need a few other recipe ideas, we’ve got you covered. I would happily eat these everyday and be pleased. Not only does it make sugar cookies sing, it takes these crumb muffins to another level. We love Rodelle products and their almond extract is one of my secret ingredients. If you use frozen, don’t thaw them before adding to the batter. If you use fresh, make sure they are dry after you rinse them. You can definitely use fresh or frozen here. You could absolutely swap for dark chocolate chips or even semi-sweet if that’s more your style. These pair really well with the raspberry flavor in these muffins. All the other ingredients you need to make these crumb muffins oh so perfect! You could probably swap for a 1:1 gluten free flour but I wouldn’t recommend a Whole Wheat or alternative option here. We always use AP Flour in our recipes, unless otherwise noted. Eggs help to stabilize all the ingredients together creating a batter that stays together well while baking. You could use melted coconut oil instead too, just know you’ll get that little flavor of coconut in the muffins. butter here gives a moister muffin result. 2% or skim should work just as well here but I am not sure about non-dairy options. I prefer to use whole, full fat, milk for baked goods. This brings out the flavor in the raspberries and balances out tart and sweet. The rest of the ingredients are super basic, so you probably have them on hand! I also list a few swaps just in case. I actually decided to make these raspberry muffins because I had a pint of raspberries in the fridge and I don’t love to eat them on their own. Honestly, there is no bad time to eat these crumb muffins. You can enjoy them first thing in the morning at breakfast or save for a little treat after lunch or dinner. These white chocolate raspberry crumb muffins (woah that’s a mouthful) are buttery, soft, fluffy, and so flavorful. How do you make a regular ol’ muffin even better? Add raspberry, white chocolate, AND a crumb topping. These white chocolate raspberry crumb muffins have the perfect ratio of sweetness to make them an amazing breakfast treat or an after meal dessert!
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