Vanilla chocolate raspberry delight cupcakes for Girl Geek Dinners Philadelphia
27 Jul
Almost 18 months ago, I began to get involved with what would become Girl Geek Dinners Philadelphia, but because of my schedule, interests and blooming baking project, I stepped back as ladies like Tristin and Nicole began to run full speed with it. And that’s been great because they–along with other techy women–have grown the Philly chapter in leaps and bounds.
But even though I’m not a member of the Philly lady tech community, I still keep an eye on the events that they host, and when I saw that my good friends–and fierce cupcake eaters–Cipher Prime were hosting the summer event, I sent out a few texts and secured my place as the dessert caterer (because you gotta have dessert!)
I went with something classic and simple, combining my favorite vanilla cake recipe with a rich chocolate ganache filling, and finishing the cupcake out with a dollop of raspberry buttercream. Using both the puree and extract really brings out the fruitiness of the raspberry and gives a nice hint of color.
According to Tristin, the cupcakes were a hit, and hopefully in the Fall we can put together another event that will feature my treats.
Ingredients
Directions
Start with the ganache filling so it has time to cool and be chilled (this will make it easier to pipe into the cupcakes).
Begin by heating the heavy cream until just boiling. Then poor over the chocolate in a bowl and let sit for 10 minutes. Stir to combine and cool so the mixture thickens a bit.
Once room temperature, place the bowl in the fridge or freezer (keep an eye on it if you go the freezer route ... it should only need 10 minutes or so). This will firm it up a bit--but not too much--and make it easier to pipe into the cored out cupcakes.
For the cupcakes, heat the oven to 350 degrees Fahrenheit and position the racks toward the center. Line pans with cupcake papers.
Sift the flour, baking powder, baking soda and salt together. Set aside.
Whisk the egg for 20 seconds, then add the sugar and whisk an additional 30 seconds until thick and frothy.
Add the oil and vanilla, and beat until combined. Alternate the flour mixture and buttermilk and beat until combined.
Divide the batter between wrappers in cupcake tins and bake for 20 minutes. Cool on a wire rack completely before coring and frosting.
For the frosting, beat the butter until light and fluffy. Add 1 cup of sugar, beating until combined. Add the raspberry puree and raspberry extract. Finally, add the remaining sugar gradually and whip until light and fluffy.
To assemble the cupcakes, pipe the chocolate ganache into the cored out center, then top with the raspberry buttercream.
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