Lemonade Cupcakes with Raspberry Frosting

Sep 10, 2012 19:16







Ingredients:
1 cup butter, at room temperature
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Juice of about 4 lemons
1 cup milk, divided
Frosting:
4 sticks unsalted butter, softened
Pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
1 cup fresh raspberries (or thawed from frozen) ((I just used a whole 6 oz package)
Cupcakes:

1. Preheat oven to 375 F and line 24 muffin tins with paper liners.
2. In a large bowl, beat the butter, and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.
3. In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.
4. Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen.

Frosting:

1. In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.
2. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.
3. Add salt, vanilla, raspberries, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

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