Recipe for Thursday, June 30th, 2011:
Raspberry Chipotle Swirl Cupcakes
Recipe via Evil Shenanigan’s
Prep time: unknown
Bake time: 20-25 minutes
Serves: 12 cupcakes
- 6 oz unsalted butter
- 7 1/2 oz sugar
- 1/2 oz honey or golden syrup
- 1 teaspoon vanilla
- 2 eggs
- 7 1/2 oz buttermilk
- 6 1/2 oz all-purpose flour
- 1/8 oz baking powder
- 1/8 oz salt
- 1/3 cup raspberry chipotle jelly, or raspberry jelly with 1/2 teaspoon of minced chipotle
- Red food coloring
(A conversion table can be found here.)
Heat the oven to 350 degrees F and line a 12-cup cupcake pan with paper liners.
Allow your butter to come to room temperature, then blend it with the sugar and honey or golden syrup until fluffy. Add the eggs, one at a time, and the vanilla. Blend until well mixed. Sift the dry ingredients to combine. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour.
Pour about 1/3 of the batter into a bowl and mix in the Raspberry Chipotle Jelly and a few drops of red food coloring. Mix well.
Fill the cupcake liners 1/4 of the way with the plain batter. Top it with two tablespoons of the raspberry batter then take a knife or toothpick and make a figure-eight pattern one time. Do not overswirl. Top with one tablespoon of the plain batter and with a knife spread it toward the edges, but do not swirl in the raspberry batter. Most likely it will not reach the edges, but spread it as best you can. It does not matter if the pink shows on top.
Bake for 20-25 min, or until the cake springs back when lightly pressed. Allow to cool in the pan for 5 minutes, then turn out onto a wire rack to cool. Frost as desired.