Tag Archive: Raspberry

Thank all the gods, I’m over halfway done.

  • OH GOD CUPCAKES!  i can haz (no more) cupcake?

It’s not that I don’t like cupcakes, and it’s not that I’m not having fun. But so. Many. Cupcakes. I don’t know how bakers stand it.

Today was Rarity! I’ve actually been looking forward to her since I started, but I needed champagne and we kept forgetting to get it. Today we did! Also, I was treated to a real vanilla bean for hearing positive things back from a grad school. I’ve never used real vanilla before. I never want to not use it now. I wanted a white cake for her white coat, and then purple in spirals for her purple curly hair. I wanted to use a wide round tip, but it seems to be missing, so I had to use the star. While looking for a good white or vanilla recipe, I found a recipe for Petits Fours cakes in the Better Homes and Gardens cookbook. It was a white cake, and vanilla-y, and light and tasty. And refined, because only refined people eat tea cakes. It was exactly what I was looking for. The recipe below only has a few little changes (buttermilk for milk, extra vanilla, butter for shortening (I hate shortening)). And with the champagne frosting? Magnifique!

Tasty, but so many of them...

I had a nightmare last night that cupcakes were attacking me.

Vanilla Petits Fours cupcakes with royal purple Raspberry Champagne frosting and blue raspberry sprinkles

A cultured and dainty tea cake for a cultured and dainty pony. An airy cake as white as Rarity’s pristine coat supports a perfectly spiraled mound of purple frosting, all dusted over with a sprinkling of small blue gems of sugar. Champagne frosting accents the bold vanilla of the cake, offering a toast to Rarity and her designs without even having to open a bottle.

The raspberry elements aren’t necessary, I just love raspberry and we saw a raspberry champagne, sooo…

Time for the recipe! But first, don’t double this unless you have a party or something. I did, on the urging of my friends. I have 4.5 dozen cupcakes. And a batch yesterday, and another tomorrow.

Seriously, don't double

I'm not kidding about the nightmare.


½ cup butter at room temperature

1 cup sugar

1 ½ teaspoons vanilla extract

1 pod of vanilla seeds

¼ teaspoon almond extract

2 cups flour

3 teaspoons baking powder

¼ teaspoon salt

¾ cup buttermilk

6 egg whites

¼ cup sugar

Cream butter. Gradually add 1 cup sugar, creaming till light and fluffy. Stir in vanilla extract and seeds and almond extract. Mix dry ingredients in a separate bowl. Add to creamed mixture alternately with milk, beating well with each addition. If in electric mixer bowl, remove ingredients to a large bowl and wash the mixing bowl, removing all grease. Add egg whites and beat till foamy. Very gradually add ¼ cup sugar and beat until soft (not stiff) peaks form. Fold into batter. Fill cupcake cups (lined preferred, oiled works but won’t hold frosting later) 2/3 full. Bake at 350 degrees for 8-10 minutes for mini cupcakes and 16-18 minutes for full cupcakes, rotating once during baking.


1 cup champagne

1 tablespoon champagne

6 tablespoons butter

1 pound of confectioner’s sugar

Light cream or milk

Lots of purple dye

Cook 1 cup of champagne in saucepan over medium-high heat until only about two tablespoons remain. Let cool entirely, and add 1 tablespoon from bottle. Cream butter. Slowly add half the sugar. Beat in champagne, starting slow and building speed. Gradually blend rest of sugar and add milk or cream until desired consistency is reached (champagne can be used here, but I recommend using at least two tablespoons of cream). Add dye until royal purple is reached.

So white and fluffy! And without a liner, they can't really support the frosting.


Large blue colored sugar sprinkles

Fill a piping bag (or large Ziploc bag with a corner snipped off) with frosting, fit with a very large round or star tip. Starting at an outside edge, pipe wide, full lines in a spiral. Every six cupcakes, stop and apply sprinkles (if they buttercream dries, they won’t stick).

Note: Real vanilla seeds are not necessary, but greatly increase flavor. If not used, add extract as needed until strong vanilla flavor is reached.

Yields 2 dozen, double at your own risk.

Enjoy! I know that I will… maybe. Tomorrow I get to make more, and I also now have a dozen egg yolks to do something with. I’m thinking custard. Lots of custard, with lots of cupcakes.

… I need more champagne.

Pretty minis!


So, a few days ago I made cupcakes. A friend made fun of me because they were only chocolate with cream cheese filling, not pony themed.


If Pinkie were a baked good...

Now they’re pony themed. To start 7 days of cupcake experimentation, I picked Best Pony Pinkie Pie. They didn’t turn out as pink as I wanted, turns out even red raspberries are really really purple, but they taste amazing and next time I make them, they’ll be perfect. I’d make more tomorrow, but the recipe I (strongly) altered for these made 1.5 dozen normal sized cupcakes. I got a dozen normal, and nearly two dozen minis. Someone’s math was wrong.

Here’s my lovely, flowery description, since I’m sure you’re curious as to why there is green (it was colorful and fun, like Pinkie), and what they taste like:

Raspberry cupcake with Almond whipped cream frosting and lime syrup filling with inverted sprinkles

These cupcakes are too dark to really look like Pinkie’s colors, but the spirit of this pony runs wild in the unique and unexpected blend of flavors and colors. Curled loops of frosting mimic the party-pony’s hair, and a bite into the cupcake reveals a rainbow of hidden sprinkles, sure to bring forth a smile or laugh from even the most staid of hearts.

Wait, there are no sprinkles in the picture!


There they are!

Look closely, see those slivers of color beneath the frosting? Yeah, those are sprinkles BENEATH the frosting. Totally a Pinkie move. (Also, I know it doesn’t look purple, but it really is!)

Now for the recipe. I based this on a basic cupcake recipe and made a lot of alterations. The following is my finalized recipe. Follow it, and you should end up with cupcakes that are less purple and more pink. My problem is that I used a million and ten real raspberries, and even the reds, as it seems, bake purple. I’ve replaced a lot of the berries with extract in the following recipe, and that will cut down on color without losing flavor.



½ cup sugar

6 tablespoons butter

1 ¼ cups flour

½ tablespoon baking soda

¼ teaspoon salt

1 egg

¾ cup milk

1-2 tablespoons of mashed raspberries

¼ teaspoon raspberry flavor or extract

Pink or red food coloring, gel or liquid

Round or colorful sprinkles; do not use colored sugar sprinkles

Cream together butter and sugar. Mix dry and wet teams in separate bowls. When butter and sugar are creamed (3-5 minutes, should be fluffy and homogenous), add dry and wet teams in three or four additions, starting with the wet. Make sure that the butter/sugar mixture fully absorbs the milk before adding the first installment of dry ingredients. Scrape down the sides of the bowl as needed. Add food coloring to the desired shade (remember, it will get darker after it’s baked). Fill cupcake papers or greased cupcake pan 2/3 to ¾ full and bake for 10 minutes at 325°F. Remove and sprinkle with sprinkles. Bake for another 10 minutes, or until a toothpick inserted comes out clean. Let cool.


1 cup heavy whipping cream

5 tablespoons sugar

½ teaspoon almond extract

Red food coloring

Mix all ingredients except for dye on high until fluffy and airy. Add 4 drops liquid food color for light pink (change amount depending on type of dye used and shade desired). Scoop into icing bag with a medium round piping tip.


½ cup water

1 cup sugar

Green food dye (unless another color is desired)

2 tablespoons lime juice (more or less to taste)

Boil water. Add sugar and boil down until thick and syrupy (about 5 minutes, but this varies). Remove from heat and add lime juice and color.

When cupcakes are completely cooled, inject lime syrup into the center of each. This is sort of by ear, just add syrup until it begins to feel a bit heavy. You can add more or less or omit entirely if you want, but ideally it should just add a cool bite of lime to the middle of the cupcake. After this, pipe the whipped cream on in easy loops to resemble Pinkie’s hair (regardless of the fact that the frosting is probably a lighter pink than the cupcake… shhh!). When you’ve piped the frosting on, use a honey drizzler (other tools, even a spoon, will work, but this is what the honey drizzler is designed for) and drizzle the syrup on the frosting in zigzags or big loops.

Store in a cool area (whipped cream topping, after all).


The fruits of your labor!

Enjoy! Adaptations for the rest of the mane six plus Spike have already been planned.

Cosplay-related posts will return next week, after the cupcake binge.