White Velvet Cupcakes with Raspberry Buttercream

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You may be wondering why I am using a recipe from a zombie cookbook a few weeks before Easter. If you are not wondering, feel free to skip to the recipe.

The short answer is this: because it’s my blog and I can do what I like!

But the long answer is that I picked up Zombie Cupcakes to honor my ghoul friend Uncle Gregory, and his show, The New Uncle Gregory Horror Hour, which starts again next Thursday! “Horror hosted late night classics the way you want ‘em, baby!”

(You’re welcome for letting you know the week before the premiere. That gives you plenty of time to catch up! Only 7 hours to go!)

Uncle Gregory is a celebrity in the Watson household. We even have a framed autographed photo of him and Chant! (Not Baron Bones.)

You can catch the first episode, Teenagers From Outer Space on YouTube, or you can jump to my favorite episode, Horror Express.

That said, these horror cupcakes are perfect for spring.

White Velvet Cupcakes
from Zombie Cupcakes by Zilly Rosen
makes 12

3 egg whites
3/4 cup milk
3/4 tsp vanilla extract
2-1/3 cup flour
1 tbsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup + 1 tbsp unsalted butter, softened

1. Preheat oven to 350 degrees. Line a baking pan with cupcake liners.

2. In a medium-sized bowl, whisk together the egg whites, 2 tablespoons of the milk, and the vanilla extract.

3. In a large bowl, mix together the flour, baking powder, and salt. Stir in the sugar. Add the butter and the remaining milk and beat until combined. Gradually mix in the egg white mixture.

4. Fill cupcake liners 3/4 full with the batter. Bake for 20-25 minutes, rotating the pan halfway through, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely before frosting.

Raspberry Buttercream
from Sammyw

1 cup (2 sticks) unsalted butter, softened
1/2 cup seedless raspberry jam
4 – 6 cups powdered sugar

1. Cream together the butter and raspberry jam. Add powdered sugar, one cup at a time, until desired sweetness and consistency is reached.

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  1. How about buttermilk instead of regular. Red velvet uses buttermilk and I have a Bunch to use up… Maybe I will just try it and let you know.

  2. Also os there areason why you don’t cream the butter and sugar first, instead of mixing the dry ingredients then adding the butter..

  3. I have these in the oven now. I’m making them for a birthday and wanted more to take to work, so I doubled the recipe. I have 24 cupcakes in the oven and at least enough batter for 12-18 more in the fridge. Next time I won’t double this!

  4. I was surprised, at first, that I did not care for a single baked item in this entire website (even the older posts!). But I think, knowing the robot the way I do–and thats not just a nickname, she is missing almost every human emotion, unless steely eyes is an emotion, that it makes sense the most overwhelming flavor, in every so-called delight I tried, would be metallic. I also tasted rust in two of the cupcakes.

  5. I made these for a friend’s baby shower last weekend and they were a hit! Everyone was asking for the recipe afterwards. I skipped the food coloring in the frosting and used regular raspberry jam with seeds and it made a nice natural pink frosting color. I also just used 3 cups of powdered sugar in the frosting so it wasn’t too sweet. These were some of the best cupcakes I’ve made, thanks for the recipe!

  6. I added a calculus of Gran marinier to the frosting; cut thrum the icky sweetness of the buytercream and added a nice citrusy flavor.

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  9. Just baked these. The batter i will revise it next time. Ill double the vanilla extract & use cake flour next time.i had to add alittle bit more milk as well

  10. I baked these last night and was concerned when the batter was thicker than other cupcake recipes and I followed the ingredients precisely. The cupcakes came out looking like those in the photo so I had hope that they would be fine. Although I filled mine higher so the tops puffed more. This is due to having more batter than for 12 cakes. I tasted one before icing it and it doesn’t have a cupcake sweet taste, more like a muffin taste. Is this correct? Will the sweetness of the icing help?

  11. I am new to Pin and just found this recipe. I am anxious to try. They sound wonderful…especially the Raspberry frosting! I love Raspberry flavor especially with chocolate!

  12. Why are they called white velvet? Red velvet is the result of buttermilk, vinegar, baking soda and the cocoa chemically reacting, but this recipe has none of these ingredients. Is it just the texture that makes it a ‘velvet’? (just curious)

    • I’ve never frozen cupcakes/buttercream before but I’ve read that most buttercream recipes hold up just fine to freezing, up to 3 months. Just be sure to thaw before eating!