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Almond-Coconut Tart Crust and Almond Tart Crust

You can find my first foray into tart crusts here with the Lingonberry Curd Tart, also a gluten-free crust. There are a lot of almond-flour crust recipes on the web and the two in this post I have recently tried. They are both configured as sweet crusts for sweet fillings.

Almond-Coconut Tart Crust

This one can be found at A Foodcentric Life. I liked the crispiness of the crust. I used it as a crust for a golden raspberry curd tart that turned out disastrously, but the disaster had nothing to do with the crust. The crust was great.

  • Ingredients:
  • 1-1/2 cups almond flour
  • 1/2 cup coconut flour
  • 2 Tbsp. brown sugar
  • 6 Tbsp. melted butter

Add all ingredients to a food processor and process until it’s fully incorporated. I found that mine did not stick together yet. That’s okay, just make sure it’s evenly mixed. I had to scrape the bottom of my food processor and give it a few more whirls to make sure all the butter made it into the dough.

Spray a 9″ tart pan with a removable bottom and preheat the oven to 350 degrees.

The processed ingredients should stick together in your hands. If it does not stick together when you squeeze it, then you might try adding more butter. I thought mine was too dry, but I carried on without changing anything and it turned out great. Scoop out a pinch at a time and press onto the sides of the tart pan. Add dough a pinch at a time all the way around and then sprinkle the remaining dough into the bottom of the pan and press in evenly. As I said, it’s quite dry, but does stick together. Try to make the dough as even and smooth as possible.

I set mine on a baking sheet to bake, but next time I think I’ll just set the tart pan in the oven. Bake at 350 degrees for 13-16 minutes. It should be a golden brown color. Remove from oven. Let sit on a cooling rack until cool and then remove from tart pan. Fill with your favorite no-bake filling.

Almond Tart Crust

This one can be found at wholesomeyum.com. It held up well to the pumpkin cream filling that I used. The texture is a bit more cake-like than cookie-like. I think that’s because of the egg.

  • Ingredients
  • 2-1/2 cups almond flour
  • 1/3 cup sugar
  • Dash salt
  • 1/4 cup melted butter
  • 1 egg
  • 1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Spray a 9″ tart pan with removable bottom.

Add all ingredients into a food processor and process until it sticks together smoothly. Remove dough a pinch at a time and, starting along the edge of the tart pan, stick the dough to the pan. Once the edge is complete, use the rest of the dough to cover the bottom of the pan. Make sure you go all the way to the top of the pan.

Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool. Remove from tart pan. Fill with pre-cooked filling, like cream, pudding, or curd.


Here is a picture of my pumpkin cream tart. The pumpkin cream part was ho-hum, I’m not a big fan of pumpkin cream pie so I won’t bother posting the recipe here. The crust is good, though.


Fresh Mandarin oranges (also known as Clementines, Halos, Cuties, etc.) are very popular at Christmastime here. I had too many of them to eat out of hand, so I cast around the internet for a way to use some easily. This recipe fit the bill. I used the one found at Cupcake Project. I don’t have a dehydrator, and am not really interested in a crispy product. That being said, I can’t figure out how I’m going to store these as they are QUITE STICKY. Totally delicious, but QUITE STICKY. Now, I suppose if I were baking some kind of Grand Marnier or orange cake or dessert, I could place these candied Mandarins decoratively on top. But I’m trying to watch what I eat in this quasi-post-holiday season, so instead of using them as a garnish, I am eating these off the paper, several at a time. It’s defeating my purpose, I know. I should never have too much of anything because I feel like I must finish eating it. All of it. Sigh. These are so, so good.

A couple notes . . . the cinnamon flavor is a little bit strong, so next time I might use two cinnamon sticks instead of four. There is a huge amount of leftover syrup, about 3-1/2 cups, what am I going to do with it?

  • Ingredients
  • 8 Mandarin oranges
  • 2 cups water
  • 2 cups sugar
  • 4 cinnamon sticks

Slice the oranges into about 6 thin slices each one. In a large saucepan stir together water and sugar, bring to a boil. Add the mandarins and cinnamon. Bring to a boil again. Reduce heat. Stirring only occasionally, let it simmer 40 minutes. Using tongs, remove the slices.

Cupcake Project used a cooling rack set over paper to catch the drips. There is a caveat not to let them sit too long on the racks or the racks will get all sticky, hard to clean. I don’t want to deal with my racks like that, so instead I placed a sheet of wax paper over my racks. Later in the day I used the tongs to turn each slice over. The next day I moved the slices to a new sheet of wax paper. Later that day I turned them over. Note that I was taste-testing them frequently throughout. Ha. The next day I changed the wax paper again. An option for storage would be to dredge each slice through granulated or sanding sugar, but I think I’ll simply layer them between sheets of wax paper. That should work to keep them from sticking to each other.

As I said earlier there’s a lot of leftover syrup. You could make a second batch in the same syrup, that would be super good. I poured my leftover syrup in jars and plan to use as a sweetener for salad dressing or pancake syrup or cocktail syrup. It would taste pretty good to sweeten tea, too.

I’ve made these cookies at Christmas for many years. They are one of my favorites. The recipe comes from Taste of Home. I think these cookies are also know as Split Seconds, although I didn’t know that until now, and I haven’t checked into the Split Seconds recipes. Raspberry Ribbons are super simple to make, but they really don’t store very easily, so it’s the kind of cookie you should probably make only a day ahead or the morning of an event where you’ll need them.

  • Cookie Ingredients
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 2-1/4 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup raspberry jam (other jam flavors optional)
  • Glaze Ingredients
  • 1 cup powdered sugar
  • 2 Tbsp. cream
  • 1/2 tsp. vanilla extract

In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well.

Preheat oven to 350 degrees F. Prepare two baking sheets with parchment paper or Silpat. Divide dough into four portions and shape each portion into a log of about 2-1/2″ around and 10″ long. Place two logs on each baking sheet. Make a 1/2″ depression lengthwise along the top of each log. Bake 10 minutes.

I’m reusing my parchment paper for these cookies, so please excuse the way it looks in the picture.

Remove from oven and spoon raspberry jam into the depressions. Bake another 10-15 minutes, until lightly browned. This is important as you do not want a soggy center beneath the jam. They should be nicely crisp. Remove from oven and cool for two minutes.

I carefully slice into 3/4″ slices while they are still on the cookie sheet, but you can remove them to a cutting board first. It just seems like an extra unnecessary step to me. After slicing, remove to a cooling rack. Be careful not to lose the jam, so do it with care. Separate the slices on the cooling rack.

In a small bowl combine the glaze ingredients and drizzle over warm cookies. Cool completely.

I have made these cookies using other flavors of jam and they’re all great. Raspberry seems to give the most punch to offset the buttery goodness of the cookie dough. Apricot also does this, rhubarb too, but although rhubarb tastes great it’s not as eye-popping pretty as raspberry.

This is a nice anytime cookie, easy to make. It looks very nice on a Christmas cookie platter. I took the recipe from Collecting Memories.

One of my 2018 Christmas Cookie Platters
  • Ingredients:
  • 1 cup baking cocoa powder
  • 2 cups sugar
  • 1/2 cup vegetable (or Canola) oil
  • 4 eggs
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 cup powdered sugar

In medium bowl, mix together cocoa powder, sugar, and oil. Beat in eggs and vanilla until smooth and shiny. In a separate bowl, combine flour, baking powder, and salt. Stir into cocoa mixture until smooth. Cover with plastic wrap and refrigerator at least 4 hours or overnight.

Preheat oven to 350 degrees F. Scoop out dough with a spoon and roll into balls of 1 to 2 inches. Roll the balls in powdered sugar and place them on a baking sheet lined with parchment paper. The cookies will spread while baking so place them at least 2″ apart. Bake for 10 to 14 minutes depending upon the size of the cookies. They should be soft in the center, so they end up being chewy instead of crispy. Let cool for several minutes before removing from baking sheet. The yield is around 5 dozen, depending upon how large you make them.

This recipe is from Not So Humble Pie. I tried this back in 2015 as a cookie to share, but it was a minor disaster because I didn’t follow the directions. The cookies spread out ridiculously, they were so thin and fragile that you had to eat them standing right there over the cooling racks. They were not at all good for sharing. But the flavor. Oh, the flavor. In 2016 I decided to give them another go because I still remembered how delicious they were. That time I weighed the dry ingredients, and used the exact ingredients listed in Not So Humble’s recipe. I didn’t try to convert the measurements from UK to USA. Success! If you do not have a kitchen scale, then please proceed at your own peril. These are refrigerator cookies and are among the easiest type of cookie to make. 

  • Ingredients
  • 1-1/3 cup butter (11 oz.)
  • 12 oz. sugar
  • 2 egg yolks
  • 1 tsp. vanilla
  • 8 oz. bread flour
  • 8 oz. cake flour
  • Pinch salt
  • 1-1/2 tsp. ground cardamom
  • 1 Egg white, whipped lightly with a fork
  • Decorative or sugar crystals

Cream together butter and sugar. Beat in egg yolks and vanilla. Mix in bread flour, cake flour, salt, and cardamom. Divide into two or three portions and roll each portion into a “log” of about 1-1/2″ to 2″. Wrap each log in waxed paper and chill in the refrigerator for at least 20 minutes. I leave mine for an hour or more. Preheat oven to 350 degrees F. Once chilled to quite firm, brush each dough log with egg white and roll the log in decorative sugar. Cut each log into slices of 1/4″ and place on a parchment paper-lined cookie sheet. Bake for 15 minutes. They should be lightly browned and will be a crunchy cookie.

I do these cookies in batches, only taking one log out of the refrigerator at a time. I think part of the spreading problem has to do with the chill on the cookie dough. Keep it cold. Rolling in sugar has its own challenges, the logs are hand-rolled and therefore uneven, so don’t really roll flat against the pan where the decorative sugar is spread. I sprinkle the sugar over them as I roll. You’ll end up with a mess on your hands, and the egg white tends to dissolve the decorative sugar if you touch it, but if you handle the logs as little as possible after the egg white has been brushed on, it’s fine. Then I pop the remainder of the roll back in the refrigerator until I’m ready for it. Keep the dough cold! And lastly, I make mine about 1 to 1-1/2 inches in diameter because they’re seriously addictive and maybe whole-cookie bites into your mouth keep you from eating too many. Maybe. Merry Christmas!

 Anchorage True Value Hardware had their annual “Ladies Night” last week. What a great marketing ploy! No parking spaces remained. My husband drove my daughter and I in the car, and then picked us up when it was over two hours later. There were hundreds of women lining the aisles of paint supplies, power tools, housewares, and Christmas decorations, all waiting to get their card stamped at each guest-table for an entry into the grand prize drawing of a barbecue grill worth hundreds of dollars. The store also drew tickets for gift baskets valued at $200 to $400 every fifteen minutes, like clockwork. Since we arrived wearing the requisite ugly sweater and/or Aloha shirt, we were each issued an additional door prize ticket. The guest tables sprinkled throughout the store were mostly food-related, ranging from Shagi’s Sauces to Great Alaska Pizza Company. They gave us each a sample and then stamped our card. Bummer, but we didn’t win anything.

Of course, browsing led to buying and I purchased a set of tart pans. I’ve been wanting some since the whole gluten-free issue entered my life, because there are so many tart recipes that use almond flour and don’t require a rolling pin. I do own a rolling pin and I do use it to roll out bread dough and crush graham crackers, but that’s the extent of it. I still can’t make a pie crust. Anyway, the whole tart thing became something I was wanting to try. The pictures won’t be great, but I need to get this down so I can remember what and how I did this. It turned out so much better than I expected!

HOW TO DO IT

You will need a 9″ tart pan with a removable bottom. My tart pans are not coated with a non-stick finish and since this was my first foray into tart-making, I was a little freaked out about having a mess all stuck to the pan. I sprayed the pan. In retrospect I may not have had to do that, but it didn’t hurt anything.

For the crust recipe I used Shiny Cooking’s walnut-oat pie crust. I followed her instructions precisely and it could not have turned out any better. 

  • Crust Ingredients
  • 1-1/3 cups gluten-free rolled oats (not quick oats)
  • 1 cup walnuts (do not chop them yet)
  • 1/3 cup brown sugar, firmly packed
  • 1/4 tsp. salt
  • 6 Tbsp. melted butter

Preheat the oven to 350 degrees F. Sprinkle the oats in a round cake pan and place in the preheated oven. Sprinkle the walnuts in another round cake pan and also place in the preheated oven. Shake the pans around every once in awhile until the walnuts release their fragrance and start turning brown. Watch carefully as you do not want them too brown or scorched. The walnuts will be done soonest, about 8 minutes. Remove walnuts from the oven. Let them cool a couple minutes and then rough chop with a knife. The oats take longer to toast, about 15 minutes. Remove from oven just as they start turning golden.

Place the rough-chopped walnuts and the oats into a food processor with the brown sugar and salt. Whir (is that even a word?) until it’s all very fine. Slowly pour the melted butter in through the top of the food processor while the mixture is whirring. When the mixture is mostly sticking together remove from food processor. 

I took a pinch at a time of the dough and, starting on the sides, pressed the dough into the tart pan. I tried to fill every crevice all the way to the top of the sides. Try to be careful when pressing dough into that space where the removable bottom meets the side-ring. Removing the bottom may be a bit tricky if you get dough beneath it.

Bake at 350 degrees for about 14 minutes. The crust should be just turning brown. Mine took about 17 minutes. Set on a rack to cool. Let it cool completely before messing with it any more.

Have a plate ready to put the tart crust on. There’s science involved in the pan removal. As it cools, the crust contracts or the metal expands . . . one of those things happen, so you should be able to see that the crust is no longer tight up against the pan. Gingerly push up beneath the center bottom so that the sides fall downward. Now very, very carefully remove the bottom. I found I had to run my thumbnail along the edge in order to loosen it, I had a tiny amount of dough between the bottom and the sides. It wasn’t a big deal. Again carefully, set the crust on the prepared plate. Whew! You did it!

Now, onto the filling. This is the easy part. I used this super simple recipe from Dinner with Julie.

  • Lingonberry curd filling ingredients
  • 3 cups fresh or frozen lingonberries (may substitute cranberries)
  • 1 cup sugar
  • 1 lemon, zest and juice
  • 1/2 cup butter cut into small pieces
  • 2 eggs AND 2 egg yolks

In a saucepan, mix together lingons, sugar, lemon zest, and lemon juice. Stir over medium heat until the lingons are soft and the skins start to pop. Remove from heat and pour through a sieve (scrape down the saucepan and set it aside, you’ll need it again in a few minutes). Press the mixture through the sieve so that you get as much pulp as possible. Discard the solids, or use for a different purpose. Immediately stir the butter into the strained juice. Stir occasionally until all the butter is melted. Pour the mixture back into the saucepan. Whisk in the eggs and egg yolks. Whisk constantly over medium heat until the curd becomes bubbly and thick. 

Remove from heat. You can strain the curd if you don’t want any little bits of lemon zest or egg in it, but that’s one step too far for me. I stirred the curd off the heat for a few minutes so that it wouldn’t be too hot when I poured it into my crust which I was still freaking out about, sure that some horrible thing would happen to crack my crust or cause it to get soggy. None of that happened. It was simply perfect. But this is what I did and how I did it. Let the tart cool at room temperature. It is ready to serve once cooled. I made mine one day ahead and then stowed it in the refrigerator over night. Still perfect. 

Fudge14

This recipe was given to me as a Christmas gift from Lorna Dingledy, a good friend of my mother, at Christmas 1969. In the package was everything needed to make the recipe. Her directions were spelled out step-by-step. You can see the actual recipe here, but I’m going to re-write it for easier reading. The reason I like this fudge recipe best is that it’s really smooth, not at all grainy.

Fudge1

Be prepared that this makes a lot! Have a good plan for sharing. The number and size of your pans depends upon how thick you want each piece of fudge to be. I use a 13×9″ and a 10×15″. Make sure to butter your pans or line them with parchment paper. What a marvel parchment paper is!

Ingredients:

36 oz. semi-sweet chocolate chips
32 regular-size marshmallows
1/2# butter (2 sticks)
1-3/4 cups evaporated milk (NOT sweetened condensed milk)
4-1/2 cups sugar
1 cup chopped walnuts (optional-I do not use them)

Put the chocolate chips in a bowl and set aside. Count out 32 marshmallows onto wax paper and set aside. Open the butter to have it ready. If the butter is cold, try to rough chop it so it melts more quickly.

Fudge4

In a large saucepan stir together evaporated milk and sugar. Bring to a boil and, stirring frequently, let it boil for exactly seven minutes. Remove from the heat and immediately add the marshmallows and butter. Stir until those are all melted. Stir in the chocolate chips and mix thoroughly. It will be quite thick. Add the chopped nuts if you decided to use them.

 

Spoon the warm fudge into the prepared pans. Smooth the tops. Let cool. Cover and keep in a cool place for 24 hours. Cut into pieces and serve. This fudge keeps very well for a long time. I leave it out on the counter, but I’m in a cold climate and that may not work as well where you are. I’ve also found that it freezes well. This is a LOT of fudge. And it is so, so yummy!

Fudge13

AlmondRoca1

This one is found at chef-in-training.com. It’s super simple as long as you follow the directions exactly, and have a good candy thermometer. Use real butter. Weigh your brown sugar, or just buy a 1# package for this use.

1-1/2 cups coarsely chopped almonds
1 lb. light brown sugar
1 lb. butter
24 oz. milk chocolate chips (or semi-sweet)

Sprinkle 3/4 cup chopped almonds on a 18×13″ baking sheet. I put my silpat baking mat down first, and sprinkled the almonds on it. I’m unclear whether you would need to grease the baking sheet first, thus my use of the silpat instead. Set the baking sheet with almonds aside.

AlmondRoca2

In a 2-qt. saucepan bring the brown sugar and butter to a boil over medium-high heat, stirring frequently until it’s thick. Let cook until it reaches 290 degrees on a candy thermometer. Watch it carefully after 280 degrees because it goes fast after that and you don’t want to burn it. Remove from heat at 290 degrees. Pour evenly over the almond-prepared baking sheet. Let stand for a few minutes.*

AlmondRoca4

Melt chocolate chips in the microwave with a tsp. of oil or butter, if desired, to keep it smooth. Microwave in 30-second increments, stirring after each go, until it is melted and smooth. Cover the candy layer with the chocolate and then sprinkle on remaining 3/4 cup almonds.

AlmondRoca5

Once completely cooled (you can put it into a refrigerator if you cannot wait) and hardened, remove the silpat and use a knife to cut and/or break up into pieces.

It makes about 2 pounds of candy and is a great gift idea for the holidays.

*Don’t wait too long to add the chocolate layer. I did that one time and the chocolate layer would not adhere to the candy layer once it all cooled. Delicious, but messy. Add the chocolate while the candy is still very warm.

RhubarbMousseCake24

This was quite complicated and my kitchen looked like a bomb went off in it, but the end result was beautiful and delicious. The recipe can be found at epicurious.com.

To summarize, this is a flat cake, split in half horizontally, spread with jam, and placed into a larger spring-form pan. The spring-form pan is then filled with rhubarb mousse. Lastly, a glaze is poured over the top.

Cake:

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg, at room temperature 30 minutes
1 teaspoon vanilla
1/3 cup whole  milk

Preheat oven to 350 degrees F. Butter 9-inch cake pan and line bottom with a round of parchment paper. Butter paper, then dust pan with flour, knocking out excess.

Sift together flour, baking powder, and salt into a bowl. Beat butter and sugar together at medium-high speed until  pale and fluffy, about 2 minutes. Beat in egg and vanilla until  fluffy and combined well, about 2 minutes. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until  batter is just combined. Do not overmix.

Spread batter evenly  in pan and bake until  cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).

Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.

 

Mousse:

2 pounds rhubarb, cut into 1-inch pieces (8 cups)
1 1/2 cups sugar, divided
1/2 cup water, divided
3 teaspoons unflavored gelatin (less than 2 packages)
1 cup (8 ounces) mascarpone (I read cream cheese may be substituted) 
3/4 cup chilled heavy cream
1 teaspoon vanilla

Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until  rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes. Reduce heat  and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups,  25 to 30 minutes. Remove  from heat. Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.

Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb pulp until  dissolved. Set bowl inside a larger bowl of ice water and stir rhubarb mixture until  cooled  to room temperature (do not let set on ice) OR you can let it cool by itself, just stirring frequently while you’re doing the next part.

Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until  it just holds  stiff peaks.

Fold cooled  rhubarb mixture into mascarpone mixture.

 

Assembly:

1/2 cup strawberry, rhubarb, or strawberry-rhubarb jam
Glaze

Prepare a 10″ springform pan by inverting the bottom piece so that the cake slides off easily when you’re ready to serve (the lip will be facing down). Spray with non-stick spray or lightly oil the inside of the pan.

Cut the cake in half horizontally. Center the bottom half into the prepared springform pan. Spread with jam. Place the other half of the cake onto the top. Spoon the mousse into the pan, covering all and smoothing the top. Chill, uncovered, until the mousse is set, at least 2 hours.

 

RhubarbMousseCake16.1

Glaze:

1 1/2 teaspoons unflavored gelatin
3 tablespoons water
1 cup rhubarb syrup, saved from above

Sprinkle gelatin over water in a small  heavy saucepan to soften, 1 minute. Heat gelatin over low heat  until  it has dissolved. Remove  from heat  then stir in reserved rhubarb syrup.

Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until  glaze is set, at least 1 hour.

To serve:  Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin  knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

This makes 24 cupcakes. I have gotten such rave reviews about these that I simply must share. The components of cupcakes, filling, and frosting are from three different recipes. The cupcake recipe is one I have made many times from browneyedbaker.com. The filling is home-made seedless raspberry jam. You could buy some at the store, probably with the same effect. The frosting is based upon sallysbakingaddiction.com.

Chocolate-Cupcakes-w-Raspberry1

Cupcakes:
1 cup Guiness stout
1 cup butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1-1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 cup sour cream

Prepare cupcake tins with 24 paper liners. Preheat oven to 350 degrees. Place Guiness and butter in a saucepan and bring to a simmer over medium heat. Whisk in the cocoa powder until smooth. Remove from heat and let cool a little bit.

In a medium bowl, whisk together the dry ingredients.

In a mixer, mix together the eggs and sour cream until combined. Add the Guiness mixture and mix until combined. Slowly add the flour mixture until just mixed, then fold until it’s completely combined.

Divide the batter equally between the paper liners. Bake for 20 minutes or until a light touch and they spring back up. Let cool completely.

Once cooled, remove the centers (I used my handy cupcake corer) and dribble seedless raspberry jam into each one. Rather than throw them away, we snack on the cupcake cores. Another idea would be to use them to make small trifles. I digress. The jam should be even with the top of the cupcake.

Frosting:
3/4 cup butter, room temperature
3-1/2 cups powdered sugar
3 Tbsp. heavy cream
2 tsp. vanilla extract
Dash of salt
1/2 cup seedless raspberry jam

Beat butter until softened. Add powdered sugar, cream, vanilla, and salt. Beat until smooth. Add seedless raspberry jam and beat until well incorporated. Add powdered sugar if it’s too thin or more cream if it’s too thick.

Place into a piping bag and pipe onto the tops of the cupcakes. Like I said, I got RAVE reviews for these cupcakes. I mean for reals.

Chocolate-Cupcakes-w-Raspberry2

What kind?