Tamera takes us into her family kitchen, and we’re whipping up her Captivating Cupcakes! Check out the recipe below, and be sure to send us your pics using #RealRecipes.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup seedless raspberry jam
12 raspberries, for garnish
1. Preheat your oven to 350 degrees. Butter and flour a 12-cup muffin pan, or use liners.
2. Combine flour, baking powder, and 3/4 teaspoon salt.
3. In a large bowl, use an electric mixer to beat granulated sugar and 1/2 cup butter until fluffy and light. Beat in eggs, one at a time then beat in 1 teaspoon vanilla.
4. With mixer on low, beat in flour mixture in two parts, alternating with 1/2 cup milk.
5. Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in pan 5 minutes. Transfer to a wire rack to cool completely.
1. Meanwhile, whisk together confectioners' sugar, cocoa, and 1/4 teaspoon salt.
2. In a large bowl, using an electric mixer, beat 1/2 cup butter until light and fluffy.
3. With mixer on low, gradually add cocoa mixture, scraping down side of bowl as necessary. Gradually beat in 2 tablespoons milk and 1/2 teaspoon vanilla.
4. Beat frosting until light and fluffy, about 25 seconds.
5. Use a paring knife, cut a 1-inch-deep piece from the top of each cupcake (do not throw away).
6. Fill each hole with 1 teaspoon jam and replace cutout pieces. Frost cupcakes and top with raspberries. Sprinkle on powdered sugar when finished.