I love to cook, and many of my family loves cooking too, but we all have our own little Twists on recipes and that's what I'm here to share with you, My Twists on some great recipes that make them even more tasty.
Some are new some are old favorites but I put time and love into everything I make and write about.
This recipe will make 22-24 regular size cupcakes.
For the cake batter: 2 1/2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 1/2 teaspoon salt, 2/3 cup oil (I use vegetable or canola), 2 cups water, 2 teaspoons vinegar, 1 teaspoon vanilla extract.
In a bowl combine all the dry ingredients (flour, sugar, baking soda and salt). In a seperate bowl combine all wet ingredients (oil, water, vinegar and vanilla extract). Slowly mix the dry ingredients into the wet until just combined and no visible lumps are left in the batter.
Fill cupcake pan (with liners) 2/3 full. Bake at 350 F for 20-22 minutes, until a tooth pick inserted in the middle comes out clean.
For the filling: 1 packaged softened cream cheese and 1/2 cup raspberry jam.
Mix cream cheese and jam together until combined, spoon filling into a pastry bag.
For the frosting: 1 1/2 cups softened butter, 1 1/2 to 2 cups powdered sugar and 1 teaspoon raspberry extract.
With an electric mixer beat the butter until creamy. Add 1 cup powdered sugar and beat until creamy. Keep adding bit more sugar at a time (beating in between) until you reach your desired sweetness. Then add in the extract, mix and spoon into a pastry bag fitted with whatever pastry tip you like (or none at all).
Using a sharp knife cut out small upside down cones from the center of the cupcakes. Fill this little hole with the raspberry/cream cheese filling. Pipe on frosting to cover the hole and the rest of the cupcake. Garnish with a real raspberry or a raspberry candy (we used candies).