Raspberry Cupcakes – SCS Dairy

Raspberry Cupcakes

Servings: 16

Sometimes I make cupcakes that are just too cute to eat. Then I remember – wait, these are divine! Of course I’ll eat them. And share, too! They make an especially thoughtful gift for that special someone, especially the Valentine’s version. Share the love!

INGREDIENTS:

114g	SCS Salted Butter (Soften at room temperature)
256g	Cake Flour
1 tsp	Baking Powder
1 tsp	Baking Soda
160g	SIS Fine Grain White Sugar
2	Eggs
2 tsp	Vanilla Extract
240ml	Shaken Buttermilk

1.	Preheat oven to 175℃.
2.	Whisk cake flour, baking powder and baking soda together.
3.	Cream butter and sugar with an electric mixer.
4.	Add eggs one at a time, scraping down the sides with each addition.
5.	Fold in the dry ingredients and buttermilk, alternating between the two.
6.	Bake for about 19 minutes, until a cake tester comes out clean or with just a few crumbs attached to it.
Frosting
1.	Bake for about 19 minutes, until a cake tester comes out clean or with just a few crumbs attached to it.

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