Tamalito Cupcake

Name: Tamalito Cupcake
Ingredients: 1 teaspoon pure vanilla extract; 3/4 cup all purpose flour; 1/2 cup unsalted butter; 1/2 cup light brown sugar soft; 1 teaspoon baking powder; 1 cup raspberries fresh or frozen; 1/4 teaspoon salt; 1 egg; 1/4 cup milk; 1/4 teaspoon salt; 1 pinch all-spice; 1 pinch cardamom powder

12 ingredients

4 steps

Ingredients

1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 cup unsalted butter
1/2 cup light brown sugar soft
1 teaspoon baking powder
1 cup raspberries fresh or frozen
1/4 teaspoon salt
1 egg
1/4 cup milk
1/4 teaspoon salt
1 pinch all-spice
1 pinch cardamom powder

Directions

1

Preheat the oven to 180 degrees Celsius. Lightly spray with non-stick spray, muffin or cupcake tins (depending on how big you want these, they can make 12 large or 24 small cakes).
2

Gently melt the butter in a medium heatproof bowl in the microwave. When the butter is just melted, whisk in the brown sugar. Let cool to lukewarm temperature, about 4 minutes.
3

Whisk the eggs into the butter/sugar mix. Add the milk, vanilla, salt, and baking powder; whisk to combine. Whisk in the flour until just combined. Fold in the raspberries.
4

Fill each muffin tin as desired and bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes for small cupcakes; 25 for larger ones. Leave muffins in the tin for 5 minutes after baked then transfer to a cooling rack.