Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results.
Cupcakes:
- 2 cups (500 mL) granulated sugar
- 4 eggs
- 1 cup (250 mL) milk
- 3/4 cup (175 mL) canola oil
- 1 tsp (5 mL) vanilla extract
- 2 1/2 cups (625 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 2 cups (500 mL) raspberries, fresh or frozen
Cream Cheese Frosting:
- 2 packages of cream cheese (8 oz.) at room temperature
- 1 1/2 cups (375 mL) powdered sugar, sifted
- 1 tsp (5 mL) vanilla extract
Pre-heat oven to 350 °F (180 °C). Line muffin tin with 24 cupcake liners.
In medium bowl, combine sugar and eggs. Using electric mixer combine until mixture thickens, about 1 minute. Add milk, canola oil and vanilla. Continue to mix. Slowly add flour mixture until fully combined making sure to scrape sides of bowl with a spatula get out all lumps. Remove bowl from mixer.
Add 1 cup (250 mL) raspberries and gently mix by hand. Spoon mixture into muffin cups until about two-thirds full.
Bake for 20 minutes or until cupcakes spring back to touch. Remove from oven and cool cupcakes completely.
To prepare Cream Cheese Frosting: In medium bowl, mix cream cheese on medium speed until lump-free. Slowly add powdered sugar and vanilla extract until fully combined. Spoon cream cheese frosting into pastry bag with medium round tip and pipe onto cooled cupcakes. Top with one raspberry per cupcake. Serve right away or refrigerate until serving.
Yield: 24 cupcakes. Serving size: 1 cupcake with frosting.
Recipe courtesy of CanolaInfo.
