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Italian Raspberry Cupcakes

Tomorrow morning my hubby and I are leaving for a three week backpacking trip through France and Italy. As a little "thank you" for his co-workers who will be helping to pick up the slack, I treated them to an Italian style cupcake. This one was inspired by the flavors that Giada DeLaurentiis of The Food Network created in a sweet and savory panini. Her panini had a brown sugar and olive oil crust on the outside, the inside was filled with mozzerella, raspberry jam, and rosemary. I adapted this by creating a olive oil, honey, and rosemary cornmeal cupcake. I filled the cupcake with a fresh raspberry and rosemary filling. Each cupcake was topped with a crust of brown sugar and a sweet marscapone frosting. They turned out great... My husband's co-workers loved the sweet and savory combination, and they appreciated the thought. I'll be sure to take lots of culinary notes while on my trip and hopefully return with lots of great ideas!



1 (16 oz.) package Marie Callender's Corn Bread Mix

1 1/2 cup water

1/3 cup Extra Virgin Olive Oil

1/4 cup Honey

1/4 cup sugar

1/3 cup cake flour

2 Tbsp. diced fresh rosemary

1/4 cup brown sugar

DIRECTIONS FOR CORNMEAL CUPCAKES:Preheat oven to 350 degrees. Line a cupcake pan with cupcake wrappers. Pour cornmeal mix to a large bowl. Add all other ingredients (except brown sugar) to the bowl, mix until just combined. Do not overmix. Fill each cupcake 3/4 full. Top each cupcake with a sprinkle of brown sugar. Bake for 10-15 minutes, test with a toothpick. When the toothpick comes out clean, they are done. Allow to cool completely. Puncture the center of each cupcake with a large pastry tip, discard the "plugs."


12 oz. Fresh Raspberries

1/4 cup sugar

1 Tbsp. butter

2 Tbsp. diced fresh rosemary

1-2 tsp. flour

DIRECTIONS: Heat butter over medium heat in a heavy pot. Add sugar and mix together with the butter. Toss in 8 oz. of the fresh raspberries (reserve the remaining raspberries to decorate the tops of the cupcakes.) Continuously fold and stir the raspberry sauce until most of the raspberries have fallen apart. Add the flour to thicken the sauce and remove from heat. Allow to cool and fill the cupcake holes with the raspberry sauce.


8 oz. Marscapone cheese

1-2 cups powdered sugar

1 tsp. vanilla

2 tbsp. butter, softened

DIRECTIONS: Whisk the marscapone, butter and 1 cup of the powdered sugar together in the mixer until fluffy. Add up to one more cup of powdered sugar (depending on your desired texture and sweetness.) Whisk in the vanilla, make sure it is completely Incorporated and still fluffy. Frost the cupcakes with your favorite frosting tip and decorate with raw, fresh raspberries and rosemary if desired. Enjoy!



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Englewood, Colorado, United States
Want to buy my cupcakes? Email me at keckie.swenson@gmail.com

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