Yummmm! So i'm not sure if all of you have heard about this delicious Starbucks drink but it goes by the name of a Cotton Candy Frappuccino. It is not actually cotton candy but it is a vanilla bean frap. with 2 pumps of raspberry! It is not on there menu but it is on their secret menu; so when you order it do not call it a cotton candy frap because they most likely will have no idea what your talking about! This cupcake is a vanilla bean cupcake with a vanilla raspberry frosting! You can easily make the cake raspberry by adding the raspberry puree to the cake rather then to the frosting but I thought that the raspberry flavor would come out better through the frosting! I hope you enjoy:)
**If you want video instructions click here for my tutorial on YouTube!
Vanilla Bean Cupcakes-
*Here is a link to the website I found it from:)
Ingredients-
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened to room temperture
1 cup granulated sugar
2 large eggs
1 large egg yolk
2 teaspoons of Vanilla Bean Paste(If you do not have the paste you can use 2tsps of Vanilla Extract)
1/2 cup buttermilk
Step1:
In a large bowl mix the first 4 ingredients together. If you use a whisk it will ensure that all of the ingredients get evenly distributed!
Step2:
In your mixer blend together the butter and sugar, make sure to have the mixer on high and mix it for about 5 minutes. One at a time mix in the eggs, egg yolk and vanilla.
Step3:
Alternating from the dry to the wet add into the butter mixture some of the dry then some of the wet and so on until it is all mixed.
Step 4:
Bake these cupcakes at 340 degrees for about 18-23 minutes. I find that when I bake cupcakes at 340 degrees it helps the cupcake to bake higher and more evenly.
Vanilla Raspberry Frosting:
Here is where I found this Vanilla frosting
Ingredients:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Fresh raspberries(the amount depends on your taste palette. I used a little less then one container)
Step1:
In a mixer mix the sugar and butter until smooth. Next add the vanilla and whipping cream.
Step2:
In a food proccesor or small chopper blend the raspberries until they are smooth and liquid like.
Step3:
Place the raspberries into a strainer and place the strainer on top of a bowl. Using a spoon, start to push down on the mixture so that the juice can separate through.
Step4:
Once you have your raspberry puree you can add this to the vanilla frosting. I used a 2D tip to pipe the swirl and placed a green paper straw in to make it look drinkable!
No comments