"Nerdy Nummies" YouTube star, baker and New York Times best-selling cookbook author Rosanna Pansino shares a sweet-tart dessert recipe (made with real fruit!) from her latest cookbook Baking All Year Round.
Adapted from Baking All Year Round by Rosanna Pansino. Copyright © 2018 by Rosanna Pansino. Used with permission by Atria Books. All rights reserved.
- 1 ¾ cups unsweetened frozen raspberries
- ¼ cup whole milk
- ¾ cup all-purpose flour
- ¾ cup cake flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, at room temperature (1 ½ sticks)
- ¾ cup sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- Red food coloring
Preheat the oven to 350°F. Line 12 cups of a muffin tin with liners.
Make the raspberry cake: In a microwave-safe bowl, microwave the raspberries until thawed, 60 to 90 seconds. In a blender, puree the raspberries until smooth.
Strain the raspberry puree into a small bowl to remove the seeds. Whisk in the milk.
In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
In a large bowl, with an electric mixer, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla and 2 drops red food coloring.
With the mixer on low speed, alternate adding the flour mixture and the raspberry mixture to the butter mixture, beginning and ending with the flour mixture.
Fill each liner two-thirds full with batter and bake until a wooden toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes.
Transfer to a wire rack to cool.