A few years ago I made some really great Raspberry Red Velvet Cupcakes for Valentines. I got a lot of compliments on the cupcakes, but the only problem is I forgot to write down the recipe and haven’t made them since.
So, when a few weeks ago my sister asked me to make cupcakes for my niece’s 2nd birthday and since it’s so close to Valentine’s I decided to go ahead attempt to make these delicious Raspberry Red Velvet Cupcakes and this time write down the recipe.
Pureeing the Raspberries
Before making these delicious cupcakes I needed to make fresh raspberry puree.
This puree can be used as both an ingredient in baking or as a sauce topping on other treats. I especially think it would be great on top of lemon sherbet or maybe waffles with a little cool whip.
Okay so how do you make this raspberry puree? Actually it’s pretty simple.
- 4 cups (32 oz) Raspberry
- ¼ cup of water
- ¼ cup of sugar (or Splenda)
- Wash and dry your raspberries before getting started.
- In a large saucepan on high heat add water and bring to boil.
- Reduce the heat and add sugar. Stir until the sugar is dissolved.
- Add raspberries and let simmer, stirring occasionally to reduce the raspberries.
- Once the mixture is to your liking, place in blender and puree into a sauce.
- Use a strainer to pour the puree into, this will catch the raspberry seeds. The sauce should keep in the fridge about a week in an airtight container.
The recipe yields about 2 cups of puree, which can be stored up to a week in the fridge in an airtight container. Basically this method of making raspberry puree is similar to how I make my cinnamon apples for applesauce.
Now that I had the raspberry puree I could start work on the Raspberry Red Velvet Cupcakes. Stay tuned for the next post to read that story.