Sorry it's been so long since my last post! School has been absorbing all of my time and energy. But I'm finally done, and ready for summertime. And these raspberry cottage cheese cupcakes were the perfect, refreshing treat to kick off the vaca.
I personally love cottage cheese, but I know many people dont. But do not let this deter you from these cupcakes! The cottage cheese just ensures that the batter isn't too sweet - for those who have been keeping up with the blog, you know that an overly sweet cupcake is my biggest turnoff. The raspberry gives the cakes a perfect sweet and sour balance and keeps the cupcake moist and refreshing. This recipe is from The Cupake Calendar.
Start by stirring together..
2 1/3 cups flour
3/4 cup superfine sugar
1 tbsp. baking powder
a pinch of salt.
In a separate bowl, beat together..
2 lightly beaten eggs
4 tbsp. sunflower oil (which is seriously impossible to find. Use any light, tasteless oil - I used safflower oil)
1 1/4 cups low-fat milk
1/2 cup low-fat cottage cheese
Add the flour mixture and stir until nearly combined, then carefully fold in 2 cups of fresh raspberries. Spoon the mixture into the cupcake liners almost to the brim! These cupcakes do not rise.
Bake for 20-25 minutes at 350 degrees.
The cupcakes can be iced with cream cheese frosting if being served for dessert, or left plain if being served as a snack. Either way they were delicious! And left me with lots of leftover raspberries, YUM. You will definitely be seeing more from The Cupcake Calendar as the summer progresses.