Somewhere along the line, it seems that within a blink of an eye we all welcome another new year yet again. Lately, I feel like I need to catch my breath these days as time is flying by so fast. I also find myself playing the “remember when” game a lot often that I used to. Only now, it’s for the benefit of my now slowing down memory.
With the new year, comes resolutions – some of us will recycle last year’s resolution or start a new one. It’s a promise we make to kick certain bad habits away. I believe the whole thing is part of the New Year’s charm and traditions.
This year, I will be making my first wedding cake. I can’t even begin to tell you how excited and nervous I am about this. I have all sorts of blueprints swimming in my head on how it’s going to go down. I do have a couple of designs that I have short listed and hopefully the bride will approve. This won’t happen until spring but still, being the neurotic person that I am I can’t stop stressing.
But for now, I would like to share with you what I baked over the weekend to welcome the New Year.
These are my sexy go to cupcakes. They are just plain vanilla cupcakes with rich raspberry frosting. Its fuss free, it’s pink and it’s pretty. To me, these cupcakes give out a very Marie Antoinette flair to it. There is a certain grace about baking something pretty like this and serving it to your loved ones. They will also make you feel like a rock star at any party.
Raspberry Cream Frosting
1 ½ cups heavy cream
1-teaspoon Pure Vanilla extract
1 cup powdered sugar, sifted
1 cup frozen Raspberries, thawed
Using an electric mixer, whipped together the heavy cream with vanilla extract and powdered sugar to a stiff peak.
Puree the frozen berries until smooth in a food processor. Then run the puree through a mesh sieve.
Now, fold in crushed Raspberries with the whipped cream mixture. Allow the frosting to rest in the fridge covered for about twenty minutes before you use it to frost the cupcakes.