Lemon-Raspberry Mousse Cupcakes = Heaven
These are the best cupcakes I've made in a while...
after my last strawberry/orange disaster or a cupcake, I've been a bit wary of trying again.. UNTIL yesterday.
These are like drinking a tall glass of raspberry-lemonade in a pretty little paper cup.
Highly recommended!!
...the last one...
The recipe for the cupcakes was adapted from I ♥ Cuppycakes and the mousse from The Food Network
Makes about 12 cupcakes
INGREDIENTS
For Lemon Cupcake:
1/2 cup (1 stick) unsalted butter (@ room temperature)
1 cup sugar
2 large eggs, room temperature
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 tbsp lemon zest
1 tbsp fresh lemon juice
For Raspberry Mousse:
2 cups fresh raspberries (or frozen)
1 tbsp unflavored gelatin
1 tbsp lemon juce (or whatever’s left from the 2 lemons used for cupcakes)
2 cups whipped cream
1/4 cup sugar
Instructions for lemon cupcakes:
Preheat oven to 325F. Prepare cupcake pan with liners.
Place the sugar in a large bowl. Zest 2 medium-sized (or large-sized) lemons on top of the sugar, and massage into sugar with hands until it is yellow and moist. Beat together the butter and sugar on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the creamed mixture, alternating with the milk and ending with the dry. Mix until completely integrated. Add the lemon juice. Mix the batter for 30 seconds.
Fill the cupcake liners 1/2 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes before frosting.
Instructions for Raspberry Mousse:
In a saucepan combine 2 cups raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. (I strained the mixture here, but it's optional - some people like the texture of the seeds)
Remove from heat and scrape into a large bowl. Chill for 5-7 minutes, and then stir in the lemon juice.
Remove chilled whipped cream from refrigerator.
Beat heavy cream on high until stiff peaks form. Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
Pipe mousse onto the cupcakes and then garnished with fresh raspberries!!
Enjoy!!
after my last strawberry/orange disaster or a cupcake, I've been a bit wary of trying again.. UNTIL yesterday.
These are like drinking a tall glass of raspberry-lemonade in a pretty little paper cup.
Highly recommended!!
...the last one...
The recipe for the cupcakes was adapted from I ♥ Cuppycakes and the mousse from The Food Network
Makes about 12 cupcakes
INGREDIENTS
For Lemon Cupcake:
1/2 cup (1 stick) unsalted butter (@ room temperature)
1 cup sugar
2 large eggs, room temperature
1 1/2 cups all purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
1 tbsp lemon zest
1 tbsp fresh lemon juice
For Raspberry Mousse:
2 cups fresh raspberries (or frozen)
1 tbsp unflavored gelatin
1 tbsp lemon juce (or whatever’s left from the 2 lemons used for cupcakes)
2 cups whipped cream
1/4 cup sugar
Instructions for lemon cupcakes:
Preheat oven to 325F. Prepare cupcake pan with liners.
Place the sugar in a large bowl. Zest 2 medium-sized (or large-sized) lemons on top of the sugar, and massage into sugar with hands until it is yellow and moist. Beat together the butter and sugar on medium speed until fluffy, about 3-5 minutes. Add the eggs one at a time to creamed mixture, beating 1 minute after each addition.
In a separate bowl combine the flour, baking soda and salt. Add the dry ingredients to the creamed mixture, alternating with the milk and ending with the dry. Mix until completely integrated. Add the lemon juice. Mix the batter for 30 seconds.
Fill the cupcake liners 1/2 full. Bake for about 17-20 minutes or until a toothpick inserted in the center of cupcake comes out clean. Cool cupcakes before frosting.
Instructions for Raspberry Mousse:
In a saucepan combine 2 cups raspberries and sugar. Heat and stir over medium heat until turn to liquid. Stir in gelatin. (I strained the mixture here, but it's optional - some people like the texture of the seeds)
Remove from heat and scrape into a large bowl. Chill for 5-7 minutes, and then stir in the lemon juice.
Remove chilled whipped cream from refrigerator.
Beat heavy cream on high until stiff peaks form. Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
Pipe mousse onto the cupcakes and then garnished with fresh raspberries!!
Enjoy!!