As the school year is ending (I had my last day of High School last Friday!) we had a good-bye party for a teacher who is leaving the country, so I decided to bring cupcakes! I have just recently been introduced to Sprinkles cupcakes, and there are really quite good (especially when they are free!!), so I was inspired to continue the cupcake trend.I went to Joy the Baker's blog and found a tasty looking recipe for raspberry almond cupcakes with chocolate ganache, and I decided to make it. I gathered all my ingredients and started measuring and mixing, but when I opened my bottle of almond extract, it was empty! All of the extract must have had evaporated over the many years we have had that bottle. So, I replaced the almond extract with 1/2 tsp of vanilla extract and 1 tsp of orange flower water. Unfortunately, the orange flower water did not come out much at all in the final cupcakes, so next time I will put more in. In an attempt to bring out the orange flavor, I added some orange zest to the chocolate ganache, and it was delicious!
I made mini cupcakes instead of full sized ones, using a mini muffin pan and filling a regular pan 1/3 of the way. I also boosted the raspberries, going from the original 1/3c to 1/2c or more. The cupcakes were not soggy at all.
Raspberry Cupcakes with Chocolate-Orange Ganache (basically copied from raspberry almond cupcakes with chocolate ganache with a few variations)
Batter (makes 12 cupcakes)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 5 Tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/2 tsp orange flower water
- 1/2 cup milk
- 1/2 cup fresh or frozen raspberries, roughly chopped
- Put a rack in the middle of the oen and preheat oven to 350 degrees F. Line muffin cups with paper liners.
- Sift together flour, baking powder and salt inside a bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
- Beat in egg and almond extract.
- Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated.
- Fold in the raspberries.
- Divide the batter among lined muffin cups. Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes. Turn cupcakes out onto a rack to cool completely.
- Spread frosting on cupcakes once cooled.
- 3/4 cup mini semisweet chocolate chips
- 1/4 cup heavy cream or 2 tbsp milk
- 1 tsp orange zest