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Shark Cupcakes
Dessert American

Shark Cupcakes

4.1

Prep
25 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
  2. 2 Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  4. 4 Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
  5. 5 Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
  6. 6 Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
  7. 7 Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.

By Saint Jimmy

Flavored Baking Chips
Dessert

Flavored Baking Chips

4.9

Prep
10 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, 1 to 2 minutes. Stir in raspberry extract and red food coloring until evenly blended.
  2. 2 Line a baking sheet with parchment paper. Place melted chocolate mixture in a resealable plastic bag and snip off a corner; pipe onto the parchment paper in the shape of chips.
  3. 3 Refrigerate chips until firm, about 5 minutes. Store in a resealable plastic bag.

By SHORECOOK

Raspberry Chocolate Cookies
Dessert

Raspberry Chocolate Cookies

4.0

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
  2. 2 Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

By Winnigirl

Fabienne's Gluten-Free Raspberry Almond Cake
Dessert

Fabienne's Gluten-Free Raspberry Almond Cake

4.0

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
  2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
  3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
  4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
  5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

White Raspberry Muffins

White Raspberry Muffins

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
  2. 2 Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
  3. 3 Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

By muddyh2os