Wednesday, January 5, 2011

Lemon-Raspberry Cupcakes

On New Year's Eve, before my friends came over to celebrate the night, I had a sudden urge to make Lemon Raspberry Cupcakes.  
It might have been the fact that I saw similar (and gorgeous) raspberry cupcakes on Kara Lynn's blog.
It also might have been the fact that I've been a little tired of all the thick, filling desserts that happen around the holidays.  
Raspberries and lemons, to me, are the perfect combination of tart and sweet.  
This cupcake recipe includes Raspberry preserves in both the icing and as a filling in the cupcakes.
Double the yum!

Lemon-Raspberry Cupcakes
From Things Alauna Makes

You'll Need:

For the cupcake batter:
2 sticks salted butter
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
2 cups sugar
4 large eggs, lightly beaten
1 1/4 cups buttermilk
the juice and zest of two lemons

For the icing:
{i had to double the icing recipe because there wasn't enough icing}
4 sticks butter
4-6 cups powdered sugar
4-6 tablespoons raspberry preserves

For filling/ decoration
Raspberry preserves
One container of raspberries

1)  Mix the baking powder, baking soda, and flour in a bowl
2)  cream butter in a mixer until fluffy.  slowly add in the sugar until light and fluffy
3)  gradually add the eggs, beating to combine
4)  alternate adding flour mixture and buttermilk, starting and ending with the flour
5)  beat in lemon juice and zest
6)  spoon into cupcake tins about 3/4 of the way.  bake for 18-20 minutes at 350 degrees.  {i had to bake them for more like 25 minutes}
7)  for the icing, cream the butter
8)  slowly add the sugar until icing is created
9)  add in preserves until you achieve a raspberry taste and pink color

Once cooled, cut a cone shape out of each cupcake, and spoon in preserves.  replace the cone.
top with the icing.  add a raspberry to each for garnish!

and enjoy :)

and don't forget about the giveaway!  it's pretty awesome :)


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