Kids between the ages of 3 and 7 are pretty amazing. They’re little screaming, snotting, jumping, and crashing balls of honesty. If they don’t like you, you know it. If they recognize you for the poopoo head that you are, they’re not afraid to tell you- to your face, in ear piercing tones. They haven’t yet developed the ability to filter their opinion of you. It’s simultaniously refreshing and completely unsettling.
That’s why, whenever I meet new kids, I come with cupcakes. Not just cupcakes, but cupcakes with sprinkles. It works every time. It’s irresistable. It’s my dirty little trick. Walk into their house with cupcakes and a smile on your face, and you’ve got an instant friend. And when they come and thank you for the cupcake with chocolate all over their face- well, there’s nothing better.
These cupcakes are dinner party perfect. They’re light and delicate with the flavors of almond and fresh raspberry. Great for adults and not too overpowering and strange for kids. The chocolate ganache is not too sweet or heavy and spreads on the cupcake with a beautiful sheen. Kids absolutely love them, but they’re sophisticated enough to enjoy with coffee long after the kiddies have gone to bed. Thank you Courtney, Bill and cutie Macallan for a beautiful dinner.
Raspberry Almond Cupcakes
makes 12 cupcakes
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
5 Tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon almond extract
1/2 cup whole milk
1/3 cup fresh raspberries, roughly chopped
Put a rack in the middle of the oen and preheat oven to 350 degrees F. Line muffin cups with paper liners.
Sift together flour, baking powder and salt inside a bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and almond extract. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with the flour mixture and beating just until incorporated. Fold in the raspberries.
Divide the batter among lined muffin cups. Bake until pale golden and a wooden pick inserted in the center of a cupcake comes out clean, about 20 minutes. Turn cupcakes out onto a rack to cool completely.
Spread frosting on cupcakes once cooled.
Chocolate Ganache
3/4 cup mini semisweet chocolate chips (I used chocolate chunks)
1/4 cup heavy cream
Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.
May 19th, 2008 at 7:45 am
I was just skimming this yummy recipe and I didn’t see the almonds…are they ground? Thanks!
May 19th, 2008 at 7:56 am
Perhaps the vanilla extract is supposed to say almond extract? Looks like a delicious recipe.
May 19th, 2008 at 8:07 am
wow, look how dark that ganache is! what a beautiful yummy looking cupcake!
May 19th, 2008 at 8:50 am
You’re so right Alicia- the vanilla extract was supposed to be almond extract! Thanks Aria! Thanks Alicia! I’ve changed it!
May 19th, 2008 at 9:39 am
You are a very wise woman! Yep, walk in to a home or gathering with kids and you have cupcakes… you’ll have new best friends within minutes!
These cupcakes sound absolutely delicious!
May 19th, 2008 at 10:14 am
Nothing says “cool mommy-daddy’s friend” like cupcakes. I starred this recipe to try soon! Sounds yum
May 19th, 2008 at 1:19 pm
Ohh I just love your creations. I love to stop by once a week if I can to check out your perfect culinary creations.
That ganache has such a deep chocolate color.
May 19th, 2008 at 7:02 pm
Oh, with your cupcakes, I’ll bet this method would work on the adults too. It is a very good plan of action though. I know my crazy 4 (almost 5) year old would love it!
May 20th, 2008 at 7:34 am
I’m always looking for a new twist for cupcakes. I find they are more fun for both adults and children than cake. Thanks for the recipe it’s great!
May 20th, 2008 at 8:46 am
mmm. i’m gonna have to make this soon! looks so yummy. perfect ganache.
May 20th, 2008 at 11:57 am
Ohhh yum. Who could resist such a yummy looking cupcake.
May 20th, 2008 at 2:13 pm
Just made ‘em. Tasty and beautiful. Will have to double the recipe next time. Thanks.
May 20th, 2008 at 2:31 pm
What a gorgeous little cupcake. That ganache looks incredible!
May 20th, 2008 at 3:27 pm
These look delicious! I have found my new favorite blog!!
May 20th, 2008 at 5:13 pm
i went to a dinner party and brought cupcakes this past weekend, their three year old said, “i like you, you brought cupcakes last time too”
May 20th, 2008 at 6:08 pm
I love your ankle biter description. I did just that - took cupcakes for the kids - a few days later I got a call - my niece said “Auntie Giz…that raspberry on the top has fur and it’s yucky”….oh…we were supposed to put them in the fridge?”
May 20th, 2008 at 7:01 pm
Oh my gosh! I want one!
May 23rd, 2008 at 5:12 pm
[...] creative and top your cupcakes with anything you like. Whipped cream, chocolate ganache or caramel would be [...]
June 9th, 2008 at 6:03 pm
where’s a good place to buy chocolate for baking? these look fantastic!
June 18th, 2008 at 8:34 pm
[...] certain temperature. Well… you should. What the recipe is trying to tell you is that your cupcakes, or loaf of zucchini bread, or blackberry muffins need to combine with a certain temperature to do [...]
July 6th, 2008 at 5:09 pm
My husband was in the mood for cupcakes tonight, and we had fresh raspberries so I just tried these. Very yummy. I used a different frosting (he’s not a big chocolate fan) that was great too. Thanks!
December 6th, 2008 at 5:09 pm
Hi there Joy,
Just discovered your site when googling for choc ganache icing. Mmmm where have you been all my cooking life? Thanks for the great pics and yummy ideas. Kids ARE great aren’t they? Just had another one of my own (now boy Alex, 20 months and girl, Sophie Joy, 3 months) and can’t wait for birthday parties so I can go mad with cupcakes and home baked party food.
Thanks again,
Jeni, Australia
February 16th, 2009 at 9:41 pm
These cupcakes ROCK! This is a recipe I’ll be making for years to come; we were so impressed. Your pecan biscuits and raspberry almond bread are fantastic too. Love your blog
February 23rd, 2009 at 9:54 am
These turned out very good. The only suggestion I have for anyone who hasn’t made them yet is to be conservative with the ganache as it could be overwhelming and dominate the flavor of this cupcake. I suggest drizzling it on top or putting just a dollop on top, just Joy has done in her last photo.
Thanks for the recipe!
April 30th, 2009 at 1:42 pm
So funny a week ago my sister in law’s friend came with her for a visit. Upon leaving my three year old, when asked to come and say goodbye to our guests, said, “you can come over here and say goodbye”. Ugh. Apparently she didnt know your fail proof trick. I got to tell you the sprinkle thing is SO RIGHT ON!
May 27th, 2009 at 9:48 am
Hi Joy! I’ve been wanting to make these for quite awhile…I was wondering though…do you think it would be possible to make this as a raspberry almond cake? Maybe in a loaf pan? If so, what size do you think…and for how long to bake?
I LOVE your blog
June 10th, 2009 at 5:43 pm
Hi Joy. I made these cupcakes last night for a baby shower…I made them into mini cupcakes and topped half with fresh whipped cream and half with the ganache. Both turned our great! Thanks for the wonderful recipe!