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1 cup raspberries: fresh is best, but frozen raspberries can be thawed and used, as well.; 1/2 cup water; 1/4 cup granulated sugar; 1 teaspoon fresh squeezed lemon juice; 1/4 teaspoon vanilla extract; OPTIONAL: if you want a thicker raspberry sauce, whisk together 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry before adding it to the pot with the other ingredients.
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Creating the Extract. After the raspberries are in the jar, cover them with a high-proof alcohol such as vodka or rum. The alcohol will act as a solvent, extracting the flavor and aroma compounds from the raspberries. Make sure the raspberries are fully submerged in the alcohol, then seal the jar tightly with the lid.
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Make Raspberry Buttercream - In a large mixing bowl, use an electric mixer to beat the softened butter with raspberry extract until smooth and creamy. Gradually add the powdered sugar until completely combined. Add the raspberry filling 1 tablespoon at a time until the desired color and flavor is reached.
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Mix soft butter and sugar until light and fluffy. 2. Add one egg and mix until completely mixed in. Add remaining egg, salt, and raspberry extract. Mix until fluffy. 3. Sift together flour and baking powder and add in one step to above. Mix until just combined. 4. Measure 1 cup of freeze-dried raspberries and crush into powder using a rolling pin.
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Whisk the flour, baking powder, and salt together and set aside. Use a stand mixer to beat the softened butter, vegetable oil, and sugar together. It should be light and fluffy when done. Add in the room temperature eggs and vanilla extract. Beat until fully combined. Add 1/3 of the flour mixture and mix.
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For the Raspberry Buttercream Recipe: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the raspberry powder and vanilla extract (the frosting will be super thick.) Add milk as needed, 1 spoon at a time until the frosting is smooth and fluffy.
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Preheat oven to 400°F with a rack placed in the center of the oven. Grease a 12-count muffin tin. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside. In a large bowl using an electric mixer, beat butter and sugar for several minutes, until creamy.
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Instructions. Preheat oven to 350℉. Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside. To make the crust and topping, which is the same but used in two ways in this recipe, cream butter, sugars and extracts together for approximately 1- 2 minutes.
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Instructions. Place the sugar and water in a medium saucepan over medium heat. Cook for 1 minute, stirring, until the sugar dissolves. Add the raspberries and cook until the berries break down, about 5 to 6 minutes, turning the heat to low when it starts to boil. Break down the berries with a spatula as needed.
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Instructions. Pick through the raspberries and discard any with blemishes or damage. Rinse the remaining raspberries under cool running water. Bring a pot of water to a boil. Fill a bowl with ice and pour enough water over it to cover the ice. Blanch the raspberries in the boiling water for 15 seconds, then transfer them to the ice bath using a.
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Whisk until sugar is dissolved. Add the eggs and vanilla extract. Whisk until smooth and combined. Sift the flour, cocoa, salt, and espresso powder (if using) into the mixing bowl. Stir with a spatula until combined, being careful to not over mix. Fold in 1 cup of chopped chocolate and the raspberries.
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Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Add the salt and flour.
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Whisk the raspberry powder, flour, baking powder, and salt together in a large bowl. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and cream cheese together on medium-high speed until completely smooth and creamy, about 2 minutes.
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Using the paddle attachment, beat until smooth on medium. Add powdered sugar in two batches and mix until thoroughly combined. Add vanilla extract and raspberry extract and mix. Add milk, gradually, starting 1 or 2 tablespoons. Mix and and continue adding milk until smooth. Continue mixing buttercream for 4 to 5 minutes.
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1 cup vodka. 1/4 cup cocoa powder (use high quality dark chocolate for the best flavor) Place cocoa powder and vodka in a clean glass jar or bottle. Mix well. Leave them in a cool dark cabinet for 6 to 8 weeks or longer. Strain mixture to remove any cocoa powder. 3. Coconut Extract. 1-1/2 cups freshly grated coconut.
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