Raspberry-Rose Cupcakes

Total Time:
2 hr
Prep:
1 hr
Inactive:
15 min
Cook:
45 min

Yield:
12
Level:
Intermediate

Ingredients
  • For the cupcakes:
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, melted
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • For the filling:
  • 2 cups raspberries
  • 1 cup plus 1 tablespoon water
  • 2/3 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon rosewater
  • For the frosting:
  • 1 cup sugar
  • 3 large egg whites
  • 2 sticks unsalted butter, cut into pieces, at room temperature
  • 3/4 to 1 teaspoon rosewater
  • Coarse sugar, for decorating
Directions
  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, sugar, sour cream, eggs and vanilla in a large bowl until smooth. Add the flour mixture and whisk until smooth.

  • Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes are golden and spring back when gently pressed, 18 to 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.

  • Meanwhile, make the filling: Combine the raspberries, 1 cup water and the sugar in a medium saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer and cook until reduced by half, about 15 minutes. Whisk the cornstarch, rosewater and 1 tablespoon water in a small bowl. Add to the raspberries and continue to cook, stirring, until thickened, 2 to 3 minutes. Strain the sauce through a fine-mesh sieve into a bowl, pressing on the solids with a rubber spatula. Let cool, about 20 minutes.

  • Meanwhile, make the frosting: Put the sugar and egg whites in the bowl of a stand mixer; set the bowl over a saucepan of simmering water (do not let the bowl touch the water). Whisk until the mixture is warm and the sugar dissolves, 3 to 5 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium-high speed until stiff glossy peaks form, 6 to 8 minutes. Switch to the paddle attachment. With the mixer on medium-high speed, beat in the butter a few pieces at a time, making sure the pieces are incorporated before adding more. (It's OK if the frosting looks curdled-it will smooth out as you beat.) Once all the butter is added, continue beating until the frosting is smooth, 1 to 2 more minutes. Add 3 to 4 tablespoons of the raspberry filling and the rosewater and beat until thick and smooth.

  • With a paring knife, cut a 3/4-inch-deep slit across the top of each cupcake, nearly edge to edge; gently squeeze the sides of the cupcake so the slit opens. Spoon about 1 teaspoon of the raspberry filling into each cupcake. Let stand 5 minutes, then spoon the remaining filling into the cupcakes. Spread the frosting on the cupcakes. Sprinkle with coarse sugar.

  • Photograph by Ryan Dausch


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