Wednesday, March 23, 2011

March Birthdays

With March comes more office birthdays (3 this month), the hope of spring strawberries, raspberries and blackberries, pastel colors and last but not least sandals on those first warm days of spring.  The birthday dessert requested this time around was something combining chocolate and raspberries.  My go to for this mixture is always devils food cake with raspberry sauce and a lite buttery cream cheese frosting. (Thank you Ganache  for introducing me to this combination and for all of the wonderful cake. ) 

Devil's Food Cupcakes with Raspberry Sauce and Vanilla Cream Cheese Frosting:
*Makes 22-24 cupcakes

Raspberry sauce reducing on stove.

Butter, sugar and vanilla creamed together.

Devil's Food Cupcakes:
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla
9 tablespoons unsweetened cocoa powder
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup strong coffee, room temperature
1/2 cup skim milk

1.  Preheat oven to 350 degrees F. Line two cupcake tins with a total 20 cupcake liners and spray with non-stick cooking spray.

2.  In a large mixing bowl, cream together butter and sugar until well combined.  Add in vanillas and eggs, mix well until combined.

3.  In another large mixing bowl mix together cocoa powder, flour, salt, baking soda and baking powder.

4. Combine milk and coffee in a measuring cup.

4.  Add the flour and milk mixtures to the sugar-butter mixture, alternating between flour and sugar, mixing between the addition of each.  Begin and end with flour.

5.  Using a tablespoon or small cookie scoop, scoop two tablespoons or scoops into each cupcake.

6.  Bake for 18-20 minutes, or until tester comes out clean.  While cupcakes are baking prepare raspberry sauce.

7.  Remove from oven and before cupcakes cool, using a spoon, press cupcake down in center to create a small indentation.

Raspberry Sauce:
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice

1. Cook raspberries, sugar and lemon juice in a sauce pan over medium heat for approximately 10 minutes until raspberries are broken down.  Remove heat and strain through a metal sieve to remove seeds.

2.  Let cool until for 10 minutes.  Prepare frosting.

3. Slowly, pour a spoonful down into indentation of cupcakes.

Vanilla Cream Cheese Frosting:
8 oz 1/3 fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
4 cups powdered sugar

1.  Using a mixer, cream together cream cheese and butter until smooth and well combined.

2.  Mix in vanilla.

3.  On a lower speed, mix in powdered sugar one cup at a time.  If frosting begins to appear dry, taste.  It is okay to not use full amount of powdered sugar.

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