Raspberry Cupcakes

Photo: Casey Angelova

Ingredients

1 1/2 cups (7 oz/ 200 g blended) fresh raspberries

18 1/2 ounces (550 g) all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon coarse salt

4 oz (120 g) whole milk, room temperature

2 teaspoons pure vanilla extract

8 ounces (235 g) unsalted butter, softened

16 1/2 ounces (470 g) sugar

2 large eggs, room temperature

4 large egg whites, room temperature

Preparation

Preheat the oven to 350F (180C).

Process the raspberries with a hand mixer, then strain through a fine sieve; set aside.

In a medium bowl, whisk together flour, baking soda and salt; set aside. In a small bowl mix together milk, vanilla and raspberry puree; set aside.

In the bowl of an electric mixer cream butter on medium-high till light and fluffy. Gradually add sugar and continue to beat until well incorporated and fluffy. Reduce mixer speed to medium and slowly add eggs and egg whites till just blended.

Turn the mixer on to low and slowly add a quarter the flour mixture till blended, alternating with the milk mixture, continue till you've used all the remaining flour and milk mixture. Scrapping down the bowl with a spatula as necessary. Don't over blend.

Divide the batter evenly among the lined muffin tin. Bake for 22 - 25 minutes. Transfer muffin tin to a wire rack and cool completely before icing.