Birthdays quickly follow the holidays around our house. As soon as I've taken the Christmas tree out of the house, we're planning birthday parties. Two years ago, I found a layout all about cupcakes in one of my favorite food magazines, "Eating Well." This publication, in case you haven't yet read it, develops recipes that emphasize flavor, fresh ingredients and preparations that suit a healthier lifestyle. In other words, you can have your cupcake and eat it too.
For this particular party, we made the Raspberry Swirl Cupcakes, the Vanilla cupcakes with chocolate frosting, and the Chocolate Cherry Cupcakes. All are worthy additions to your baking repertoire. These taste real and frankly, they burst with flavor. I'm not going to win any fans at the bakery department of our local grocery store, but these are cupcakes you want to eat. Theirs, not so much.
RASPBERRY SWIRL CUPCAKES
ADAPTED FROM EATING WELL MAGAZINE
Active Time: 40 minutes
Total Time: 3 Hours, including time for cooling and chilling
|Birthday Boy #2 chose the chocolate frosted vanilla cupcake|
|Pureeing the raspberries|
|Filled the cupcakes with raspberry puree; almost ready to bake!|
|Chocolate frosting using flour as the base|
|Raspberry, chocolate and cream cheese frostings|
|Chocolate Cherry Cupcakes with Cream Cheese Frosting|
|On the way to the party!|