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St. Albert Wedding Photographer | Erin Sweet

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ABOUT Edmonton Wedding Photographer Erin Sweet

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Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce.

Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce.

Set aside to cool. When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment.

Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of kosher salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding room temperature milk if needed to make it less stiff.

-1/2 cup (1 stick) unsalted butter, room temperature
-12 ounces of raspberries (fresh or frozen)
-1/2 teaspoon fresh lemon juice
-3 1/2 to 4 1/2 cups powdered sugar
-A pinch of kosher salt
-1-2 tablespoons whole milk, room temperature (if needed)

Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.

Pour batter into a lined muffin pan. Fill to about 1/2 full.

Bake for 12 -14 minutes at 350 degrees F. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove.

Once the cupcakes are cooled to room temp, pipe on the frosting.

Preheat the oven to 350 degrees F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.

In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).

Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).

Add vanilla and oil and beat on medium speed (1 minute)


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ICING


Raspberry

cupcakes

o 1 1/2 tsp pure vanilla extract
o 1/2 cup canola oil or vegetable
o 1/2 cup buttermilk or (According to Glorious Treats, you can substitute the buttermilk with 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

o 1 1/4 cups cake flour
o 1 1/4 tsp baking powder
o 1/2 tsp baking soda
o 1/2 tsp salt
o 2 large eggs
o 3/4 cup sugar

PERFECT VANILLA

MY SWEET

HELLO

icing


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