Makes: 14-16 cupcakes
Prep time: 35 minutes
Cooking time: 20 minutes
- 3/4 cup + 2 Tbsp (182g) granulated sugar
- 1/4 cup + 3 Tbsp (56g) cake flour
- 2 Tbsp (11g) cocoa powder
- 1/8 tsp salt
- 6 large egg whites (212g), at room temperature*
- 2 1/2 Tbsp (37ml) warm water
- 3/4 tsp vanilla extract
- 3/4 tsp cream of tartar
- Preheat oven to 350 degrees. In a food processor, pulse sugar until super fine, about 2 minutes (if you don't have a food processor caster sugar should also work). In a mixing bowl, sift together half of the sugar, the cake flour, cocoa powder and the salt.
- In a large mixing bowl, whisk together egg whites, water, vanilla extract and cream of tartar until well combined, about 2 minutes. Switch to a hand mixer and whip mixture on medium speed while slowly adding remaining sugar to mixture, until medium peaks form (see link here for what medium peaks are). Sift just enough of the flour mixture in to evenly dust the top of the egg white mixture and using a spatula gently fold flour layer into egg white mixture and continue this process until all of the flour mixture has been incorporated (I did this in probably 12 batches).
- Divide batter among paper lined muffin cups, filling each cup nearly full. Bake in preheated oven 18 - 20 minutes, until toothpick inserted into center of cupcake comes out clean. Cool completely then spread Chocolate Cream Cheese Whipped Cream over cupcakes just before serving, dust with cocoa if desired and top with fresh fruit.
For the Raspberry Buttercream Fosting, you will need
- 1 cup of Butter – softened
- 5 cups of Powdered Sugar
- 6 oz. fresh Rasberries
- Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree.
- In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency. If the frosting is too thick/dry, put a little bit of water in the raspberry purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
- How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting