My darling friend Jocelyn wrote the most gorgeous cookbook! Jocelyn is the blogger behind the brilliant site Grandbaby Cakes, and she also happens to be one of the most lovely people I have ever met. I jumped at the opportunity to share a recipe from Jocelyn’s book with my readers. These Roasted Raspberry Cupcakes perfectly capture the fresh juicy flavor of raspberries. The step of roasting the raspberries increases their juiciness adding extra moisture to the cupcakes. To quote Erin, “Jocelyn is a genius” – we adored these treats.
Jocelyn’s book is all about how the generations of women in her family spent time baking together. It is loaded with personal stories and photos along with 50 recipes and stunning photography. It’s a triumph, and I am so excited for Jocelyn and proud of her accomplishment. I was with my Mom in Maine a little over a year ago when I got an email from Jocelyn saying that she was looking for people to taste test the recipes for her book. My Mom signed up to be a taste tester too and we would excitedly talk over the phone about the recipes we were trying. It’s fun that my Mom and I were both involved in taste testing since Jocelyn’s book is all about different generations baking together.
Jocelyn encouraged me to share a photo from my own family with this blog post, so here they are, eating lobster in Maine, while my brother makes a ridiculous face. Food has always been very important to our family, and we always did our best to eat as a family every night. Now since we live in three different states, getting together for a meal is a big occasion – like this meal during a mini vacation last year.
One of the themes of Jocelyn’s book is how food and baking unite families. This is the type of cookbook that will end up with handwritten notes in the margin, and will be passed down through generations.
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time
- 3 Cups Fresh Raspberries (plus for more garnish if you like)
- 1 3/4 cups plus 1 teaspoon Granulated Sugar
- 1 1/2 sticks of Butter, at room temperature
- 3 large Eggs, at room temperature
- 3 cups sifted All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Sour Cream, at room temperature
- 1/2 cup Vegetable Oil
- 1 teaspoon Vanilla Extract
- 1 teaspoon Raspberry Extract
- 3-4 drops of red food coloring (optional)
- For the Buttercream:
- 3 1/2 cups Powdered Sugar
- 2 sticks of Butter, at room temperature
- 1/2 teaspoon Raspberry Extract
- a pinch of Salt
- Begin by roasting the raspberries. Preheat your oven to 450 degrees. Spread the raspberries out on a parchment lined baking sheet, separating the 2 cups of raspberries for the cupcake batter, and the 1 cup for the frosting. Sprinkle 1 teaspoon of sugar over the raspberries. Bake for 20 minutes, then remove from the oven and let cool.
- Then prepare the cupcake batter. Reduce the oven temperature to 350 degrees. It's smart to double check the oven temperature to make sure it isn't over 350 degrees before you put the cupcakes in to bake. Line 2 12-well muffin pans with cupcake liners.
- Whisk the butter and granulated sugar together in a stand mixer, on medium high speed for 6 minutes, until very pale, yellow, and fluffy.
- While the butter mixture is beating, add 2 cups of the roasted raspberries to a food processor (or blender) and puree. Then pour through a fine mesh strainer to remove the seeds. Repeat this process with the remaining cup of raspberries, but keep separate from the other raspberry puree.
- Turning your attention back to the butter mixture in the stand mixer, add the eggs one at a time, combining well after each addition, stoping to scrape down the sides of the bowl as necessary.
- Then reduce the speed of the mixer to low, and add the puree made from the 2 cups of raspberries, add a small amount at a time.
- In a separate medium sized bowl combine the flour, baking powder, baking soda, and salt. Slowly add half of this mixture to the stand mixer, mixing on the lowest speed until combined.
- In a small bowl, whisk the oil and sour cream together, and then add to the stand mixer.
- Add the remaining flower mixture to the stand mixer, and mix on low until until incorporated, being careful not to overheat. Add the vanilla and raspberry extracts, and food coloring if desired. The food coloring brightens the color of these darker cupcakes. Scrape down the bottom and sides of the bowl, and mix until just combined.
- Scoop batter in the cupcake liners until each one is 3/4 full, being careful not to overfill. Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
- While the cupcakes cool, prepare the buttercream frosting. Clean your stand mixer and whisk attachment. Add the confectioners sugar and butter and mix on a low speed until combined, then increase the speed to medium-high. Continue to mix until fluffy and light.
- Add the remaining cup of raspberry puree, the raspberry extract and salt. Beat until the frosting is cotton-candy pink and the puree is fully incorporated.
- Frost the cupcakes once they have cooled completely. I added some nonpareils since I think they make cupcakes look a little more festive, or you can add raspberries on top like Jocelyn did!
- Snap a photo and share with #GrandbabyCakesBook
To celebrate the launch of the Grandbaby Cakes Cookbook, Jocelyn gathered a group of incredible bloggers to share recipes from the book. Be sure to visit all of the participating sites.
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