Choc cookie and raspberry cupcakes by Apparently Jessy

Recipe and picture borrowed from www.apparentlyjessy.blogspot.com

Last Friday I spent a quiet evening at home, working, cooking, watching movies and baking. Well I wasn't planning on baking, really, but then I stumbled upon a new favorite cooking blog, Apparently Jessy. The young candy coloured wig donning Aussie has a blog full of cupcakes so delicious looking I couldn't resist trying one of her recipes! Her whole blog, actually resembles a cupcake. At least it's just as sweet! So here goes, another mind blowingly good cupcake recipe for you to enjoy!

Ingredients

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup milk

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 2/3 cups granulated sugar

3 large egg whites, at room temperature

2/3 cup chocolate cookies, lightly crushed

1/3 cup fresh or frozen raspberries (thawed on paper towel then lightly dusted with flour)

Method

1. Preheat the oven to 180°C. Insert liners into a medium cupcake pan.

2. In a large bowl cream together the butter, sugar, and vanilla with an electric mixer until fluffy, about 3-5minutes.

3. In a separate bowl mix together the flour, baking powder, and salt.

4. Add the dry ingredients to butter mixture. Mix until integrated. Stir in the milk. With an electric mixer onlow speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the eggwhites. Beat for 2 more minutes. Carefully fold in the crushed cookies and raspberries, don't over mix.

5. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in thecentre of cupcakes comes out clean. Cool cupcakes in the pan.

My note:

Here's a good and simple butter cream recipe I used for the frosting!

Ingredients:

250g softened butter

1 teaspoon vanilla extract

600g icing sugar

2 tablespoons milk

Method:

In a large bowl, cream together the butter and vanilla. Blend in the sugar, one quarter at a time, beating well before each addition. Beat the milk in and keep mixing until it's nice and fluffy! Keep covered until you're ready to ice.