Holiday Dishes

Buttery Cupcakes with Raspberry Frosting

2 cups (500 mL) all-purpose flour
4 tsp (20 mL) baking powder
½ tsp (2 mL) salt
1 ½ cups (375 mL) sugar
½ cup (125 mL) butter
1 cup (250 mL) milk
1 tsp (5 mL) vanilla
3 eggs

Preheat oven to 350°F (180°C). Prepare a 12-cup muffin pan with paper cup liners. In a large bowl, sift flour, baking powder and salt. Stir in sugar; add butter, milk and vanilla and beat with an electric mixer at low speed for 30 seconds, then at medium speed for 2 minutes. Add eggs and beat two more minutes. Pour into prepared pan and bake for 25- 30 minutes until a wooden toothpick inserted into the center comes out clean. Let cake cool completely before icing.

Raspberry Frosting
6 oz. (170 g) fresh or frozen raspberries
1 cup (250 mL) butter
4 ½ - 5 cups (1.125 mL – 1.250 mL) icing sugar

Process raspberries in food processor. Press through a fine sieve. Measure out ½ cup (125 mL) puree. In a large bowl, cream butter until softened. Add icing sugar alternately with puree and beat well. Add additional puree or icing sugar to reach desired consistency.

Nutrients per serving:
Calories 620.4
Carbohydrate 90.6 g
Protein 5.4 g
Fat 27.5 g
Sodium 389.4 mg
Fibre 1.5 g