Baking News: Raspberry swirl almond cupcakes

Published: Mar. 20, 2023 at 2:32 PM CDT
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BIRMINGHAM, Ala. (WBRC) - Over the weekend, a few WBRC employees competed in the Great Birmingham Bake Off, hosted by WE Made Inc.

WE Made Inc is a local non-profit that provides jobs and training to people with disabilities. For this month’s Baking News, Gillian shares the recipe used for the bake-off, so you can make these Raspberry Swirl Almond cupcakes at home!

Raspberry Glaze:

  • 1 12oz bag of frozen raspberries
  • ¾ cup water
  • ¼ cup sugar
  • 2 tbsp corn syrup
  • 1 tsp vanilla
  1. In a saucepan over medium-high heat, mix together raspberries, water and cornstarch.
  2. Once at a boil, lower the heat and add sugar. Let simmer for 10 minutes, occasionally stirring.
  3. Remove from heat and add vanilla.
  4. Let cool to room temperature then pour the mixture into a blender. Blend until smooth. Store in an airtight container in the fridge.

Almond Raspberry Swirl Cake:

  • WE Made Classic Pound Cake baking mix
  • 4 eggs
  • 1 ¼ tsp almond extract
  • ⅓ cup milk
  • 2 sticks of unsalted butter
  • 1 tbsp vanilla pudding mix
  1. Preheat oven to 375 degrees and fill the cupcake tin with liners. Set aside.
  2. In a small bowl, combine eggs, almond extract and milk.
  3. In a separate bowl, whisk room-temperature butter for 2 minutes with a stand or hand mixer. Add in egg mixture.
  4. Slowly add in pound cake mix and pudding mix on low speed. Once combined, mix on high speed for 1 minute until the mix looks fluffy.
  5. Next, pour 1 tbsp of cupcake batter into each liner. Then add some of the raspberry glaze to the mix and swirl with a toothpick. Repeat this step by adding another tbsp of the mixture and raspberry glaze and swirling with a toothpick.
  6. Bake at 375 for 25 minutes or until a toothpick comes out clean.

While the cupcakes cool make the icing!

Raspberry buttercream:

  • ½ cup room temperature butter
  • 2 tbsp raspberry glaze
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 2-4 tbsp water
  1. Beat together butter, raspberry glaze, powdered sugar, and vanilla for 2 minutes.
  2. Slowly add water into a thick consistency is reached.
  3. Beat until fluffy.
  4. Frost each cupcake with buttercream and top with fresh raspberries or slivered almonds.

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