The time has come, and thank goodness, because I’ve been thinking, dreaming, and eating way too many cupcakes lately!
I can’t wait to see your cupcakes, so link your posts down below so we can get this party started!
I chose #25, the Sour Cream Raspberry Cupcakes with Cream Cheese Frosting because I love raspberries and figured they’d be the healthiest of the batch. I know, I know, it’s almost sacrilegious to think about calories while eating cupcakes, but I’m still trying to “be good.” So I made these with my favorite Brummel and Brown spread, fat free sour cream, and low fat cream cheese. I know they’re not “healthy,” but I at least feel a little less guilty knowing I slashed some fat and calories. And I promise you, they didn’t loose an ounce of flavor.
Okay, back to baking. I’ve never made cake from scratch before, but I was blown away by how easy it was. Not only that, but I had everything I needed in my pantry. Flour, sugar, butter, vanilla, an egg and raspberries! That’s it.
Getting everything together took less than five minutes. Before I knew it, I was ready to go. I love batter. Like, LOVE it. And this batter was great.
I filled the cups up and waited for our timer to “ding” and tell me they were ready.
YUM! I made a few mini cupcakes and devoured them before they even cooled completely. But then I put them in the fridge to cool while I made the frosting, which was also just as easy to make.
I was a little afraid these would taste like raspberry muffins, but once you slather icing on top and take that first bite, any muffin woe you had completel melts away. These are perfect. Not too sweet and not too tart, just the perfect combination of everything all rolled into one perfect cupcake—or 24 in this case, because I may have made a second batch after the first one came out of the oven.
I’ve eaten these for breakfast, lunch, dinner, and snacks in between, and I know I’ll make them again in the future! It’s one of those desserts that makes you close your eyes and make noises like “mmmmm” and “oooohhh” as you’re eating it. No lie. And the icing, oh the icing. It’s made with powdered sugar, butter (I used Brummel and Brown again) and cream cheese (low fat), and it tastes like heaven. I find myself taking the raspberries and just dipping them in the icing. So delicious! I’m so glad I attempted to make cupcakes from scratch, and now I can’t wait to try a few more of Ming’s recipes.
So now it’s your turn! How did your cupcakes turn out? If you’re reading this in Google Reader, hop on over and check out everyone’s delicious cupcakes!