This is way overdue, but these cupcakes were too good not to post. When you work in a big company as I do, they have committees for everything. Mine has, among others, a “fun committee” (which I’m on. I’m fun. Ask me.) and a “safety committee”. For reasons I’m still not entirely clear on, the committees joined forces to host a joint Presidents’ Day/Valentines celebration. What’s more fun than safely discussing the romantic notions of former leaders of this great nation? Why, doing all that with cupcakes, of course!
I was sick of chocolate (yes, I said that), so I branched out and made a version of the Raspberry Ripple Cupcakes in my Cupcake Heaven cookbook. I didn’t have raspberry jelly, but I did have a plethora of this:
I say a plethora because I have not one, but two of these 32 oz jars. B is not allowed to go to Costco unsupervised anymore. It made a worthy substitute for raspberry jelly, even if I don’t know what a marionberry actually is (other than my best friend’s mom. Yes, that’s actually her name).
But I digress…I also didn’t feel like making the fruity pink icing the cookbook called for, so I made white chocolate buttercream instead. In my humble opinion, they didn’t suck.
obsessive compulsive hopeless romantic I am, I made chocolate chip brownie hearts to celebrate the safely romantic presidents’ day (from a mix, I just added the chocolate chips). Yeah, I know…but they were tasty (and kinda cute).
Raspberry (marionberry) Ripple Cupcakes
(adapted from Cupcake Heaven)
makes 12 cupcakes
1 stick unsalted butter, room temp
1/2 cup granulated sugar
1 cup self rising flour
2 Tbsp raspberry jelly (I used a bit more, I wanted the flavor)
Pre-heat oven to 350 degrees.
Beat butter and sugar together until pale and fluffy.
Add eggs one at a time, until completely blended
Sift in flour and fold in (don’t beat – it will make the cupcakes dense)
Put the jelly in a bowl and stir until runny
(I added a tsp or 2 of hot water to thin the jam)
Spoon dollops of batter into lined muffin cups, using about half of the batter and making a slight indent in each cup.
Drop about 1/4 tsp of jam in each indentation.
Cover the jam with remaining cake mixture.
Use a toothpick to swirl the jam in the batter.
Bake about 18 mins or until risen and golden, cool on a wire rack.
White Chocolate Buttercream Frosting
1 cup butter, softened (no subs)
2 cups confectioners’ sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half
In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.
Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).
Beat on high speed for 3-4 minutes, scraping the bowl with a spatula.