It has been way too long since I made cupcakes, so today I made some simple and tasty ones and delivered them to my sister’s work. I had some left over raspberry filling from the cake I made a few days ago, so I used it both for filling the cupcakes and for mixing into the swiss meringue buttercream frosting. Filling them was quite fun – I got to use the long skinny piping tip that came with my set for the first time! Just fill it with raspberry filling, stick it in to the cupcake, and squeeze! You can even see the cupcake expand a little. I started to run out of filling near the end so the one in the picture below is a little skimpy, but you get the idea.
The cupcake recipe itself is from Georgetown Cupcakes. I left out the vanilla bean and added 1/4 tsp rosewater for a very subtle rose taste. They were very light, fluffy, and tasty – I think I will use this as my default vanilla cupcake recipe from now on. I overfilled the cupcake liners accidentally so a bunch of them overflowed, but I think if I had put the right amount in I would have gotten about 18 (not 24 like the recipe says). I got the cupcake liners from Shop Sweet Lulu (although it looks like they no longer have them).