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Description

Hooray! Super excited that I won the first Chopped: CV Edition baking challenge! Thanks to everyone who voted.

What was the challenge? Who were the other participants? Check out all the details here: Chopped: CV Edition and Chopped: CV Edition WINNERS!

And of course, here is the recipe.

Almond Cupcakes

1½ cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ teaspoons almond extract
1 cup whole milk room temperature
Raspberry Buttercream Filling

4 cups powdered sugar
3 sticks unsalted butted, room temperature
¼ teaspoon salt
3 tablespoons raspberry jam
1 teaspoons pure vanilla extract
½ cup boiling water

Mocha Buttercream Frosting

4 cups powdered sugar
3 sticks unsalted butted, room temperature
¼ teaspoon salt
2 tablespoons strong brewed coffee (or more to taste)
½ teaspoon of cocoa powder
1 teaspoons pure vanilla extract
½ cup boiling water

Instructions: Cupcakes

Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
In a bowl, mix together the flour, baking powder, and salt; set aside.
In a stand-along mixer fitted with a paddle attachment, mix together the butter and sugar until fluffy, about 3 minutes.
Next add eggs, almond extract, vanilla extract and mix until smooth.
Lastly, add one third of the flour mixture and mix on medium-low speed until just combined then add half of the milk, mix until combined, again add another one third of the flour mixture and mix until combined then add the other half of the milk and mix until combined. Finally add the last of the flour mixture and mix until just combined. Do not over-mix.
Evenly spoon batter into cupcake liners, about ¾ full each and bake for 15 - 20 minutes, mine baked for about 17 minutes. Check for doneness by inserting a toothpick or knife in the center of a cupcake, and if it comes out clean or with light crumbles on it, they're done! Pull them out, let them cool for just a minute and then remove from pan to fully cool on baking rack or counter.

Instructions: Raspberry Filling

To make the buttercream, bring the water to a boil. While the water is coming to a boil, add the powdered sugar to a stand-alone mixer fitted with a WHISK attachment. Add the boiling water to the sugar and mix for 4 minutes on low-speed until the sugar completely dissolves. Use a spatula to scrap the sides and bottom of the bowl to make sure no lumps of sugar remain.
Next mix in the vanilla extract, salt and mix. Check to make sure it's at room temperature. If it's still warm, let it cool slightly before adding the butter.
Finally, add the room temperature butter and turn the mixer on low-speed and mix for 3 minutes. The mixture will look watery and lumpy. Turn mixture to medium speed and continue to mix until frosting looks like whipped cream. When it's done it will be fluffy and look similar to whipped cream. At this point, mix in the raspberry jam.
Once the cupcakes are cooled, carefully cut out a middle portion of the cupcake. Using a frosting bag, fill each cupcake with the raspberry frosting.

Instructions: Mocha Frosting

Follow steps 1 and 2 above.
Finally, add the room temperature butter and turn the mixer on low-speed and mix for 3 minutes. Add The mixture will look watery and lumpy. Turn mixture to medium speed and continue to mix until frosting looks like whipped cream. Add the cocoa powder and coffee. When it's done it will be fluffy and look similar to whipped cream.
Once the cupcakes are filled, frost each cupcake!

You can use the extra raspberry filling to add decorative details to the cupcakes along with sprinkles if you choose.

Description

Hooray! Super excited that I won the first Chopped: CV Edition baking challenge! Thanks to everyone who voted.

What was the challenge? Who were the other participants? Check out all the details here: Chopped: CV Edition and Chopped: CV Edition WINNERS!

And of course, here is the recipe.

Almond Cupcakes

1½ cups all-purpose flour
½ teaspoon salt
1½ teaspoons baking powder
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
½ teaspoon pure vanilla extract
1½ teaspoons almond extract
1 cup whole milk room temperature
Raspberry Buttercream Filling

4 cups powdered sugar
3 sticks unsalted butted, room temperature
¼ teaspoon salt
3 tablespoons raspberry jam
1 teaspoons pure vanilla extract
½ cup boiling water

Mocha Buttercream Frosting

4 cups powdered sugar
3 sticks unsalted butted, room temperature
¼ teaspoon salt
2 tablespoons strong brewed coffee (or more to taste)
½ teaspoon of cocoa powder
1 teaspoons pure vanilla extract
½ cup boiling water

Instructions: Cupcakes

Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
In a bowl, mix together the flour, baking powder, and salt; set aside.
In a stand-along mixer fitted with a paddle attachment, mix together the butter and sugar until fluffy, about 3 minutes.
Next add eggs, almond extract, vanilla extract and mix until smooth.
Lastly, add one third of the flour mixture and mix on medium-low speed until just combined then add half of the milk, mix until combined, again add another one third of the flour mixture and mix until combined then add the other half of the milk and mix until combined. Finally add the last of the flour mixture and mix until just combined. Do not over-mix.
Evenly spoon batter into cupcake liners, about ¾ full each and bake for 15 - 20 minutes, mine baked for about 17 minutes. Check for doneness by inserting a toothpick or knife in the center of a cupcake, and if it comes out clean or with light crumbles on it, they're done! Pull them out, let them cool for just a minute and then remove from pan to fully cool on baking rack or counter.

Instructions: Raspberry Filling

To make the buttercream, bring the water to a boil. While the water is coming to a boil, add the powdered sugar to a stand-alone mixer fitted with a WHISK attachment. Add the boiling water to the sugar and mix for 4 minutes on low-speed until the sugar completely dissolves. Use a spatula to scrap the sides and bottom of the bowl to make sure no lumps of sugar remain.
Next mix in the vanilla extract, salt and mix. Check to make sure it's at room temperature. If it's still warm, let it cool slightly before adding the butter.
Finally, add the room temperature butter and turn the mixer on low-speed and mix for 3 minutes. The mixture will look watery and lumpy. Turn mixture to medium speed and continue to mix until frosting looks like whipped cream. When it's done it will be fluffy and look similar to whipped cream. At this point, mix in the raspberry jam.
Once the cupcakes are cooled, carefully cut out a middle portion of the cupcake. Using a frosting bag, fill each cupcake with the raspberry frosting.

Instructions: Mocha Frosting

Follow steps 1 and 2 above.
Finally, add the room temperature butter and turn the mixer on low-speed and mix for 3 minutes. Add The mixture will look watery and lumpy. Turn mixture to medium speed and continue to mix until frosting looks like whipped cream. Add the cocoa powder and coffee. When it's done it will be fluffy and look similar to whipped cream.
Once the cupcakes are filled, frost each cupcake!

You can use the extra raspberry filling to add decorative details to the cupcakes along with sprinkles if you choose.