Black Velvet Cupcakes
Using all-natural ingredients, these Black Velvet Cupcakes are bursting with raspberry flavor. They bake up a natural, rich black, making them perfect for those "black-humor" occasions.
Servings: 36 Cupcakes
Ingredients
- 2 1/2 cups Flour Or you could substitute up to 1 cup of white whole wheat flour
- 1/2 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 cups Sugar
- 2/3 cup Butter Softened
- 1/3 cup Lard Softened, or oil
- 1 tsp Vanilla extract Real, not imitation
- 1/4 tsp Lemon extract I use organic
- 3 lg Eggs
- 3/4 cup Evaporated milk
- 3/4 cup Raspberry Puree
Raspberry Cream Cheese Frosting
- 1 8 oz package Cream Cheese
- 1/4 cup Butter Softened
- 4 cups Powdered Sugar
- 1 tsp Vanilla
- 1/4 cup Raspberry Puree
- 1/4 tsp Lemon Extract
Instructions
- Prepare the cupcake tins by lining with paper cups. This recipe makes 3 dozen, but I never bake more than 2 tins at a time. (Be sure to use the same color tins when baking – one light pan and one dark will bake at wildly different times!)For more info on how baking pans can make or break your baking, see my article on Baking Pans.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In a small bowl, mix the evaporated milk with the puree. Set aside.
- In a mixing bowl, whip the butter, lard (or oil), sugar, vanilla and lemon extract until well-blended and fluffy.
- With a paddle attachment, mix in the eggs, one at a time, then the flour mixture, alternating with the raspberry mixture. Mix until blended, but no more than 2 minutes or so.
- Scoop the thick batter into the baking cups, filling about 2/3 full.
- Bake in a preheated 325 F oven for about 21 minutes. DO NOT OVERBAKE! Test with a wooden toothpick or by touch.
Raspberry Cream Cheese Frosting
- Blend the cream cheese and butter until smooth. Add vanilla, lemon extract and puree, then add the powdered sugar one cup at a time. Blend until smooth.
Notes
These cupcakes are REALLY easy to overbake, so watch your time carefully. Be sure to use just a 325 F oven – not a 350! Other than that, they are . . . a Piece of Cake!