Baking is one of my passions. I sometimes take orders for cakes and cupcakes. Just recently I got an order for a french vanilla cupcake with raspberry cream cheese frosting. Now I had made a plain ol’ vanilla cake a thousand times but never a french vanilla cake. So I did a little bit of research and found out that the only difference was the recipe of french vanilla cake called for french vanilla pudding mix and french vanilla creamer. But I could definitely make out the enhanced vanilla-ey flavor in the french vanilla cake than a normal vanilla cake.
If you wanna try it out, here is the recipe,
- 2 and 1/3rd cups of all purpose flour
- 1 cup sugar
- 1 cup butter
- 3 eggs
- 1 packet of french vanilla pudding mix (I used the Dr.oetker pudding mix as I was looking for a halal option)
- 1 cup french vanilla creamer
- 2 teaspoons vanilla extract (alcohol free preema food essence)
- 1 cup milk
- 2 tablespoons of oil
- 2 teaspoons of baking powder
For the raspberry cream cheese frosting:
- 1 cup of butter
- 1 cup cream cheese (kosher philadelphia cream cheese)
- 3/4 cups of raspberry puree or concentrate
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract (optional).
- 3-4 cups of sifted powdered sugar ( I don’t like my frostings to be too sweet. If you have a sweet tooth you can add up to 6 cups.)
Place the cupcake liners and preheat the oven for 350 degree F.
Mix together flour, vanilla pudding mix, and baking powder together and keep it aside. In another bowl, mix french vanilla creamer, milk, vanilla extract and oil.
Whisk the butter and sugar together until light and fluffy. Add eggs one at a time.
Alternately add the dry and wet ingredients, starting and ending with the dry ingredients.
Mix only until all the ingredients come together. Do not over-mix as the cake will become tough.
Bake at 350 degrees F for 20-25 mins.
For the frosting:
Whisk together butter and cream cheese until it becomes light and fluffy.
Add the vanilla and raspberry extract and mix.
Slowly add the powdered sugar.
Add the raspberry puree and see the color change to this lovely pink hue.
Frost the cupcakes and enjoy!