5 star :: ( easy, moist, cooks fast, not overly sweet )
2/3 cup sugar 2/3 raspberry jam ½ cup vegetable oil 3 large eggs 1 tablespoon raspberry extract ½ cup sour cream 2 ½ cups flour or (pancake mix, omit baking powder) 3 teaspoons baking powder 1 teaspoon sea salt 1 ¼ cups milk
Line a cookie sheet with parchment. Bake at 350 for 12-15 speed convection or 15-20 regular.
Also makes cupcakes.
For the frosting:
1 1/2 cup (339 g) unsalted butter, cold 6 cups (780g) powdered sugar 2 ½ (12 ml) tablespoons heavy whipping cream 2 teaspoons (10ml) vanilla extract Pinch of salt
Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy. Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar. Once all the ingredients have been added, increase speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles.
Sheet cake version. Frozen. Shapes cut out and plated:
