Happy Valentine’s Day! Valentine’s Day is often thought of as the day we celebrate our sweetheart. Flowers, chocolate, cards and cupcakes are all appropriate. Yeah, see how I worked that Cupcake in? Slick, huh? In my defense, this is a Raspberry Filled Cupcake topped with Carlee’s White Chocolate Buttercream. It’s not to be missed.
I thought these cupcakes would be perfect for Valentine’s day. St. Valentine is the patron saint of love, young people and happy marriages, and I think you’ll agree that these cupcakes are a happy marriage of the delicious filled cupcake and white chocolate buttercream. You might say they’re a match made in heaven!
Poor St. Valentine, though, had a tough time of it – while it’s certain he existed, there may have been more than one Valentine. And so the Church doesn’t recognize Valentine’s day as an official holiday, but what is lost is in all the happy sentiment is the deeper meaning behind Valentine’s day.
Valentine felt strongly about his freedom & his religion; he defied the law of the time and secretly conducted weddings. He stood up for what he believed and it cost him his life. Today, many are afraid of speaking up in these uncertain times. While we might not be in danger of losing our lives, there are accusations of being whiners and of spreading “hatred” and worse.
I’ve especially been afraid to speak up on Facebook & my blog. Honestly, I enjoy all of you who come here and have been hesitant of offending. And I wonder who wants a cupcake with a side of lecture…probably no one!
But disagreement, discussion and discord is not “hatred.” Like St. Valentine, we can look for love where we can, celebrate love as we find it, but never waver on the deeper issues, as uncomfortable as it might be for us. Most of us have a moral compass that alerts us to what’s right and what’s wrong, no matter what our political beliefs – let’s not be afraid to use it.
In the meantime, have a cupcake. They’re wonderful. I wish I could have given one to that poor boy who was separated from everyone he knew and held in handcuffs in the airport last week. I wish I could give one to Abi and her two young children held at Dulles for 20 hours without food. “They cried a lot,” their cousin said. And I cried with them. They’re from Wilmar, Minnesota, a town of about 20,000 smack dab in the Midwest.
But back to the cupcakes. They’re marvelous & I hope you enjoy them as much as we did. I know many, probably most of you, know you’re sharing your love as you cook and bake for your family. Let’s always stop and give a thought to those outside of our own circle who need your love and caring, too. Even if it’s difficult. Even if it’s uncomfortable. Even if all you can do is take a minute and speak out for what’s right & wrong.
Raspberry Filled Vanilla Cupcakes
- 1 3/4 cups cake flour (see note)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) butter, softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup full-fat sour cream at room temperature
- 1/2 cup whole milk at room temperature
- about a 1/2 cup jam or preserves for filling
Preheat the oven to 375°F. Line muffin tins with cupcake liners. Line a second pan with 3 liners – this recipe makes about 15 cupcakes. Set aside.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high-speed until smooth and creamy – about 1 minute. Add the sugar and beat on high-speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites, vanilla extract, and vanilla bean. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low-speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 18 to 19 minutes, rotating pans once, or until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
To fill cupcakes:
To fill, remove a small portion from the center of the cupcakes, saving the pieces. Fill with about 1/2 to 1 teaspoon jam, leaving a slight space at the top. Replace with a portion of the removed piece.
- Recipe slightly adapted from Sally’s Baking Addition.
- White Chocolate Buttercream Frosting from Cooking with Carlee. I did not use the full amount of cream called for in Carlee’s Buttercream so it would be thick enough to stand up to piping. I just dribbled a little in until the frosting smoothed out just a bit. Make sure to pipe at a lower room temperature.
Note: To substitute regular flour for the cake flour, when measuring, place 3 tablespoons cornstarch in the bottom of your 1 cup measuring cup. Spoon in flour and level off. Proceed with the 3/4 cup of flour as normal.
I’ll be sharing Raspberry Filled Cupcakes with White Chocolate Buttercream at Fiesta Friday, cohosted this week by Ai @ Ai Made It For You and Petra @ Food Eat Love. Stop over, visit their blogs – I know there are a lot of special dishes this week!