Get ready to die. Die a painful, delicious death.Â That is if you like cheesecake or raspberries. Mmmmmm!
So, I haven’t had a lot of baking experiences in the new kitchen yet, mostly it took me a long time to figure out where I wanted my sprinkles and sugars and other pretty things.Â All the decisions were made and I had the afternoon off and I thought these sounded delicious.Â Mostly because I love cheesecake and THIS POST at Tartelette made me want Raspberries.Â Have I ever told you how much I love that blog? No? Well.Â It’s a lot.Â Trust me.
Anyway, onto what you really care about, the painfully delicious recipe.
3 sticks of butter
3 tsp. vanilla
1 (8 oz.) brick cream cheese
3 c. cake flour (as I’ve said before, I don’t keep it on hand, refer to THIS POST for details)
6 eggs (yes, 6, don’t tell anyone.)
3 c. sugar
Mix butter and cream cheese together until completely mixed.Â Butter should be at room temperature I used pretty cold cream cheese, but you do whatever you want.Â Alternate adding the eggs and sugar mixing well between additions.Â Add SIFTED flour by cups and finish it up with the vanilla, I almost forgot the vanilla, don’t be like me.Â Remember your vanilla.Â It remembers you.Â This batter is pretty thick and really doesn’t raise that much in the oven so you should fill up those muffin cups.Â Bake in the oven for 20-25 minutes until a toothpick comes out clean, they turn VERY brown, so, get ready for them to start looking over done before they are actually done.
Let them cool, and while they do mix up the buttercream.Â I am loving this buttercream recipe more than all others right now.Â I adapted it from the Wilton buttercream recipe, so you can pretty much just sub the raspberry for vanilla or whatever you want.
1/2 cup shortening
1 stick of butter
2 tsp. raspberry extract
4 cups sifted powdered sugar
Cream together the shortening and butter, add powdered sugar and raspberry extract, beat until well mixed.Â At this point just dip your hand into the bowl and eat all of the frosting right away, you’ll thank me later. With whatever you can pry out of your hands go ahead and frost those cupcakes.
I wanted to 1. use up some of the fondant I have left from the football cookies, 2. make the tops look a little more cheese-cakey, so I mixed a couple jabs of red gel food coloring into the fondant I had left over and rolled it out so it had a little bit of marble look to it.Â I also, as usual, took the easy way out and piped the frosting on the others because we all know I hate spreading frosting on cupcakes and face it, it just looks prettier and you end up looking like a real badass piping stuff.
Get Jealous, Folks, then go ahead and go back a couple posts and buy me housewarming gifts and then click on my advertisements so I can quit my job and bake all day.Â OKAY!? OKAY!