Raspberry Cupcakes

Baking is one of those things I feel I need to do when I feel really mislaigned. The process of creating something from scratch always feels so magical and important to me that I love the whole process. Before you think of how scary it is to bake with the weights and measures, it's really a thing you should relax about. The oven can always tell when you panic! We can still get raspberries here in California but I did originally make these June as I do try to utilize what is fresh and in season. But with Fall not yet raising her pretty head it is really hard to know what season it is right now!

Raspberry Cupcakes

1/2 cup soft unsalted butter
2/3 cup brown sugar
1 cup flour + 1/2 cup oat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 c half and half
2 eggs
1/4 cup fresh raspberries
12 dark chocolate discs

 preheat oven to 350 F. Line muffin tin.


 Whisk together the dry ingredients and set aside. Beat the butter, sugar, milk and eggs on low until pale and fluffy. Add your dry ingrediants and combine until just mixed. Divide evenly among the muffin cups, place a chocolate disk in sideways and bake for about 15 minutes, or until a skewer comes out clean.

I like to do a basic vanilla frosting with this, butter, powdered sugar plus a splash of milk and vanilla. Enjoy!

Breakfast Cuppies

 I've been re-reading the Corrina Chapman mysteries and she always makes me want to bake. I can feel myself drawn into the kitchen ready to experiment and play with all the ingredients that make baking so magical. Flour, butter, sugar and eggs are the base for so many amazing treats that it boggles the mind.

Today I woke up with the urge to make something, anything, that would warm up my kitchen and let me just be in the space of quiet joy that I find when I am really present in the kitchen, in the moment. Here is the recipe for Dried Cranberry Breakfast cupcakes or if you prefer, cupfins. Don't be afraid, be patient. Baking requires you to be calm and not rushed!

1/2 cup butter, soft
1/2 cup + 1 tbsp turbinado sugar
2 eggs
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 cup whole milk
1 cup dried cranberries

First, put the cranberries into the milk to allow them to plump a little. Sift the flour and baking powder together, set aside. Preheat the over to 350 F and line muffin tins.

This recipe makes 18 cuppies. Beat the butter and sugar until light in color. Add eggs one at a time and allow to incorporate fully. Add half the flour and then half the milk, mix well and repeat. Scrape the bowl, add the cranberries and fold in with the spatula.

Bake for 15 minutes or until a knife comes out clean from the center, remove from oven and let sit a few minutes before eating. I know that's hard!