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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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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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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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Step 3. Add the egg, egg yolks, and vanilla, and mix until combined, scraping the sides of the bowl. Step 4. Mix in the flour until combined, forming a soft dough. Step 5. Transfer ¾ cup of the dough to a small bowl and add the LorAnns Raspberry Flavoring Oil and the pink food coloring; mix well to incorporate.

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Instructions. Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes. Preheat oven to 350 degrees F. Scoop out about 1/2 a tablespoonful of dough.

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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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How to make raspberry macarons. Sift the almond flour and powdered sugar into a bowl and mix to combine. Beat the egg whites on high speed until foamy, then add the salt and cream of tartar. Mix for another minute then add the sugar and food coloring. Then beat for another 4-5 minutes or until stiff peaks form.

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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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Cedric Angeles; Prop Styling: Claire Spollen; Food Styling: Torie Cox. Recipe: Raspberry-Rhubarb Bars. Use toasted ground almonds to make the crust of this buttery bar cookie, and almond extract for the filling. The nutty flavor will balance out the sweetness and tartness of the berries and rhubarb. 05 of 24.

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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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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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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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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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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.