Raspberry Sugar Cookie Cupcakes

Raspberry Sugar Cookie Cupcakes

So here's the deal, guys. I made these cupcakes with the frosting from the original recipe, but they don't need it. In fact, I think it kind of detracts from the overall cupcake. So don't worry about frosting these. Buy or make some whipped cream (it takes three minutes, a standing mixer, a cup of heavy cream, and a tablespoon of sugar) and top it on.

Cupcakes:

3 egg whites

3/4 cup heavy cream

1 tsp vanilla

2 1/3 cup flour

1 tbsp baking powder

1 cup sugar

1/2 cup (1 stick) + 1 tbsp soft butter

1/2 cup raspberry jam

Preheat oven to 350 F.

Whisk together egg whites, milk, and vanilla.

In a large bowl, sift together flour and baking powder, then whisk in sugar. Add the butter and beat until combined (the mixture will form fine crumbs, like sand). Add in the egg white mixture gradually.

When ingredients are all combined, the dough will be slightly sticky and thick, like biscuit dough.

Fill cupcake tins about 2/3 full. Bake for 13 minutes, turn, bake 13 minutes. Let cool.

Makes about 12.

When the cupcakes are cool, core them gently using a serrated blade or apple corer. Spoon jam into the hole. Cover with whipped cream.

Frosting:

Seriously, don't make the frosting. But if you want it for another recipe someday (and it is pretty tasty, just not with these cupcakes), here it is:

(don't make it)

1/2 cup (1 stick) butter

1/2 cup raspberry jam

2-3 cups xxx sugar

Beat butter until fluffy. Add jam. Beat in sugar until you reach the desired consistency; add cream to thin if necessary.

Recipe adapted from The Baking Robot.

(Cupcakes or cookies? It's a tough choice. Click click click)

Black Raspberry Shortcakes

Black Raspberry Shortcakes

These super delicious cupcakes are also very low on sugar, if you're cooking for someone who is trying to avoid refined sugars. I used black raspberries because I want to take advantage of the season, but obviously any other fresh seasonal fruit would be great.

Cupcakes:

3 cups flour

1/2 cup sugar

2 tbsp baking powder

1/2 cup (1 stick) cold butter

1/4 cup whipping cream

1 tbsp almond extract

2 eggs, lightly beaten

Preheat oven to 425 F.

In a large bowl, mix flour, sugar, and baking powder. Cut in the butter. You can do this either with a pastry cutter or your hands, mushing it together until it forms coarse crumbs. If you have ever made pie dough, this is the same idea.

Stir in whipping cream, almond extract, and eggs, using a fork or bread hook, until dough forms.

Roll medium-sized balls of dough and place into the bottom of lined cupcake tins. They should fit evenly into the tins.

Bake for 8 minutes, turn, bake for 7 minutes. Let cool.

Makes 22.

Black Raspberry Whipped Cream:

1 1/2 cups fresh black raspberries

1/4 cup sugar

1 cup whipping cream

Wash black raspberries and mix with sugar. Let sit for at least 15 minutes.

Whip the cream until it gains body and forms stiff peaks. Be careful not to whip for too long or you will get butter!

Drain the raspberries of any residual liquid, then stir into the whipped cream.

To finish:

3/4 cup fresh black raspberries

Remove the shortcakes from their wrappers and slice them in half using a serrated knife. Top each bottom half generously with the whipped cream, then replace the top. Add fresh black raspberries to garnish.

Adapted from Betty Crocker.