Raspberry Lemonade Cupcakes

After all of the madness last week, making cupcakes for everyone else, I decided that this week, I was going to make some cupcakes that sounded delicious to ME!

Browsing pinterest (pretty much my favorite website ever), I found the recipe for Lemonade Cupcakes with Raspberry Frosting. I know most of you are probably still battling your way into spring, but here in Southern California, summer is already in full force. With temperatures spiking above 100 degrees every couple of days, these cupcakes sounded refreshing and delicious.

I was right!

image

Lemonade Cupcakes:

made 36

Ingredients:

1 cup butter, room temperature

2 cups sugar

4 eggs

1 tsp vanilla

3 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

grated zest of 2 lemons

lemon juice from 2 lemons

1 cup milk

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Prepare cupcake pan with cupcake wrappers.

2. In a large bowl, beat the butter, sugar, and lemon zest with an electric mixer until light and fluffy. Beat in eggs one at a time. Beat in vanilla.

3. In a small bowl, stir together flour, baking powder, and salt. Add to the butter mixture 1/3 at a time, alternating with 1/2 the milk and 1/2 the lemon juice. Beat until just combined.

4. Fill cupcake wrappers about 1/2 – 2/3 full and bake in oven for 20 minutes. Remove cupcakes from tin and allow to cool completely before frosting.

Raspberry Frosting:

Ingredients:

1 cup fresh raspberries (or thawed from frozen)

1 cup butter, room temperature

3 cups powdered sugar

Directions:

1. In a food processor, puree raspberries until smooth. If you like, press the mixture through a sieve to remove the seeds (I did not do this, which is why the frosting looks “chunky.” If you don’t mind the appearance, I wouldn’t bother).

2. In a medium bowl, beat the butter and half of the powdered sugar together until smooth. Add the raspberry puree. Then add the rest of the sugar a bit at a time, mixing until you have a spreadable consistency. Add a splash or two of water if necessary.

3. Put into piping bag and pipe onto fully cooled cupcakes.

Reviews:

Elle: 10/10 These cupcakes are delicious! It tastes just like a raspberry lemonade in cupcake form. The cupcake itself was light and fluffy with just the right amount of lemon in it that the raspberry didn’t overpower it. The raspberry frosting was delicious and sweet without being too sweet. My favorites so far!

Jeremy: 9.5/10 It’s an even mix of raspberry and lemon. One doesn’t overpower the other. I think you should strain the seeds out of the frosting, for aesthetic reasons.

Nate: 8/10 Delicious! I like how sweet the lemon was. It reminded me of a danish or a pastry with the raspberry. The mix was perfect.

Trevor: 8/10 Let me first say I’m not a big fan of raspberry. However, it was a really nice mix of lemon and raspberry.  The lemon is really subdued. I was expecting it to be a lot stronger, but I’m glad it wasn’t. It let the raspberry take over a little.

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About elizabethanne

I'm 22, living in Southern California, and trying to figure out this crazy thing called life.
This entry was posted in Cooking, My Life. Bookmark the permalink.

One Response to Raspberry Lemonade Cupcakes

  1. Megan says:

    Your recipe sounds great, but I gotta say, I love the comments your judges made. I feel like I’m reading the transcript from an episode of Chopped or Iron Chef. especially from Trevor.

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