This is a cake in a cup...a real cupcake!
This is #17 of 28 different cupcake designs from the Pink Princess Cupcakes Book by Barbara Beery that I have made!
For this design you will need:
your favorite cupcake recipe
The Cupcake recipe that went with this design was a Banana Cupcake. I wasn't sure how well that would go with the raspberries and decided to create a Raspberry Zinger Tea Cupcake instead! This cupcake an easily be made with any recipe and any berries on top.
Hint: a batter that would make 12 cupcakes, will only make 4 of these Teacup Treats
(Makes Four Teacup Treats- baked in a 1-1/4 size capacity cup)
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup unsweetened applesauce
1-1/4 cups all purpose flour + 1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup strong brewed and cooled Raspberry Zinger Tea (Celestial Seasonings)
(To make the tea: Microwave 1/2 cup water until boiling and soak Raspberry Zinger Tea Bag for 10-15 minutes.)
Mix sugar, eggs, applesauce, and vanilla in mixer for about 1 minute. Add dry ingredients, continue mixing while slowing adding Raspberry Zinger Tea. Spray 4 oven-safe cups with cooking spray and fill cups 2/3 full of cake batter. The cups that I used were 1-1/4 cup capacity.
(I actually forgot to spray my cups, and amazingly, the cupcakes did not stick, not sure if it was the recipe I used or the particular cups, or if the spray may not be needed at all.)
Place cups on heavy duty cookie sheet and bake in preheated 350 degree oven for 26-28 minutes until toothpick comes out clean. The cupcake will be very moist.
Cool cupcakes on pan on baking rack. Once cooled, top with Cool Whip, chocolate jimmies, and raspberries.
These made a great after dinner cupcake! They are sweet, but not too sweet and have wonderful flavor!
The Next Pink Princess Cupcake will be:
Fairy Princess Hat
Be sure to check out all of the Pink Princess Cupcakes that I have made!
These Cupcakes are shared at: