Monday, August 31, 2009

Lemon Raspberry Cupcakes





Lemon-Raspberry Cupcakes
yields 24 cupcakes

I LOVE lemon desserts, so when I came across this recipe on My Happy Meals, I had to try it. I also love recipes that also allow me to use my handy, dandy Kitchen-Aid mixer......yay!! These cupcakes turn out super tasty, and look like a professional baker made these. Just make sure you make enough frosting as I barely had enough to cover 22 cupcakes (2 got eaten before I could finish making them). Great idea for a large get together, the compliments will come pouring in....I promise you!

Ingredients:
2 sticks unsalted butter, room temperature
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 cups granulated sugar-I may use slightly less sugar, or Splenda next time
4 large eggs, lightly beaten
1 1/4 cups buttermilk
zest and juice of 2 Meyer lemons

Filling:Raspberry preserves

Frosting:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
3 Tbsp. raspberry preserves
24 raspberries

Directions:
Wash and drain raspberries. Allow to dry on a paper towel. (This will prevent excess liquid dripping onto the frosting.)

Preheat the oven to 350 degrees. Mix together the flour, baking powder, baking soda and salt in a large bowl. Set aside.

In a large mixer fitted with the paddle attachment, or with a hand mixer, beat the butter on medium speed until light and fluffy. Continue beating and gradually add sugar until fluffy, about 3 minutes.

Gradually drizzle in the eggs, and beat in between additions, occasionally scraping down the sides of the bowl. Beat until batter is no longer slick.

Alternate adding the flour mixture and buttermilk on low speed, starting and ending with the flour mixture. Beat in the lemon juice and lemon zest.

Divide batter between 24 cupcake liners, and bake for 18-20 minutes, until inserted toothpick comes out clean. Transfer to wire rack and let cool completely.

To fill the cupcakes, cut a small cone out of each cupcake using a small paring knife. Fill with 1 tsp. raspberry preserves and replace each cone. (You may need to cut a small part of the cone off so it sits evenly.)

To prepare the frosting, in a large mixer fitted with the paddle attachment, or using a hand mixer, beat the butter on medium speed until fluffy. Gradually add powdered sugar until frosting consistency. Add preserves and continue to beat until a pinkish hue and raspberry flavor is achieved. Pipe onto cupcakes as desired. (Smoothing with a knife will not work as well with the cone.) Put a raspberry in the center of each cupcake.

40 comments:

  1. Your's turned out great! Nice job!

    ReplyDelete
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    ReplyDelete