Vanilla Cupcakes with Raspberry Filling

Valentines Day is coming up and love is in the air. People are planning dinners for themselves and their significant other, or are hanging out with friends eating chocolates and watching chick flicks like The Notebook. On Valentines Day people are eating tons of chocolate and other desserts. As I was looking thought a drawer in the kitchen I found a heart shaped cupcake mold and wanted to create a Valentines Day treat. I have created a dessert that anyone can enjoy on this love filled day using my heart shaped cupcake mold. This is a vanilla cupcake stuffed with raspberry jam and topped with vanilla frosting. It is an amazing treat that will melt in your mouth! The raspberry adds a punch of flavor that is missing from regular vanilla cupcakes. I hope you enjoy!

Ingredients:

Cake:
1 1/2 cups four
1 teaspoon baking powder
1 teaspoon salt
1 1/2 skicks butter (room temperature)
1 cup sugar
2 eggs
1 teaspoon vanilla extract

Filling:
12 ounce container raspberries
1/2 cup sugar
1 tablespoon lemon
2 teaspoons corn starch

Frosting:
1 stick butter (room temperature)
1/8 cup milk
1 teaspoon vanilla extract
2 cups confectioners sugar

First pre heat the oven to 350 degrees fahrenheit. Then cream the butter and sugar together in a kitchen aid until fluffy.

Then add the eggs and vanilla to the mixture and mix until combined. Next add the salt, baking powder, and salt to the mixture and continue mixing until fully incorporated.

Put cupcake wrappers into the cupcake mold or butter the cupcake mold and fill them 3/4 of the way so the cupcakes can rise.

Cook the cupcakes for 20-25 minutes or until you put a toothpick into the center and it comes out clean.

In a pot add the raspberries, sugar, and lemon juice and mash with a fork until the mixture becomes a sauce.

Then pour the mixture into a stainer to get out the seeds, then return to the pot. Add the corn starch and stir until the corn starch is fully incorporated and put into the refrigerator for 30 minutes.

In the kitchen aid, cream the butter and the confectioners sugar together until fully combined. Then add the milk and the vanilla extract and mix until fluffy.

Use a cupcake corer to get the center of the cake out, save the piece of cake because you will need it later. Pour the jam into the center of the cupcake and put the piece of cake into the hole.

Then frost the cupcakes, and they are ready to eat!

Enjoy!