When my friend SKC asked me to make cupcakes for Valentine’s Day I was intrigued (ok not her real name, but it’s what she goes by on her site so that’s what I’ll call her here). When she asked me to make cupcakes with a blood red filling I was all like yasssssss. And when she asked me to make some that look like they are bleeding for her website (www.somegirlsmetal.com), I was all in. Because I am an overachiever…and love challenges.
Ok, I’ll be the first to admit that I’m a little girly and probably too Beyoncé inclined to be a true metal fan. But I tried and listened to “Raining Blood” by Slayer to get myself in the metal mindset to make these bad boys. And it worked (Though SKC doctored hers up so that they TOTALLY looked like they were ooozing blood and it’s awesome. Check out her post HERE). I even listened to a few metal groups that I loved during High School and relived some of my fan girl moments.
I’ve never made a filled cupcake before and it was surprisingly easy. The trick is to not make the filling too sweet because both the cupcake and the frosting are very sweet and you want it to be balanced. Sweet + Sweet + Sweet = Sugar Coma, which isn’t bad but I’d like to eat a cupcake and still be functional afterwards. The other trick I learned while making this is to not thicken the filling too much. My first try had the consistency of raspberry jam, which doesn’t really allow for the oozing effect. So keep that in mind when you are making these!
Raspberry Filled Cupcakes
- 1 Cup Unsalted Butter Softened
- 2 Cups Sugar
- 3 Eggs
- 2 Tsp Vanilla Extract
- 2 3/4 Cups Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 2 Cups Sour Cream
- Raspberry Filling:
- 16 Oz Fresh Raspberries
- 1/2 Cup Water
- 1/4 Cup of Sugar
- 1 Lemon Juiced
- 1 1/2 Tbsp Cornstarch
- 2 Sticks of Butter Softened
- 1 Tsp Vanilla Extract
- Pinch of Salt
- 2-3 Tbsp Milk
- Optional: Food Coloring
Preheat oven to 350. Fill muffin tins with paper liners. In a large mixing bowl cream together butter and sugar with an electric mixer until fluffy. Mix in eggs one at a time. Add vanilla and sour cream and mix until blended.
In a separate medium sized mixing bowl, combine flour, baking soda, baking powder and salt. Add dry mixture to the wet in small batches until completely combined. Spoon batter into muffin cups, filling each cup with about a 1/3 cup of batter.
Bake for 25-30 minutes or until a toothpick comes out clean. Let cool on a wire rack.
Combine raspberries, water, sugar and lemon juice together in a small sauce pot. Bring to a simmer and let cook for 5 minutes, stirring occasionally. Pour raspberry mixture through a mesh strainer to remove seeds. Let sit for a few minutes for liquids to drain. Optional: put 1/2 cup of raspberry pulp back into the mixture to give it some texture.
Return to heat and add cornstarch. Stir until just combined, then remove from heat. Dip the back of the spoon into the mix and use your finger to swipe down the center of the spoon. The raspberries filling should be thick enough to stay separated, but not thick enough to resemble jam.
Cream together butter and vanilla. Add powdered sugar in small batches, combining fully each time. Add milk one tablespoon at a time until consistency is reached. To copy my food coloring, add 14 drops of red and 2-3 drops of blue.
Use a paring knife to cut a cone shape out of the cupcake. Fill with raspberry filling and replace cupcake top (remove excess cupcake as needed).
Pipe or spread icing on top of cupcakes as desired. Then enjoy!