Friday, August 16, 2013

Raspberry Lemonade Cupcakes

Raspberry and lemon are such a great summer pairing, why not make a cupcake with the two together??

You can't make it with one flavor stronger than the other and this recipe is the perfect combination! The cupcake is topped with a smooth Swiss meringue buttercream, topped with some fresh lemon peel.

Yield: 2 dozen

For the cupcakes:

1¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups (8 oz.) sugar
Zest of 1 large lemon, preferably organic
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature
½ cup sour cream
¼ cup milk
Juice of 1 large lemon

For the frosting:
3 large egg whites
½ cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
Pinch of salt
2-3 tbsp. fresh raspberry puree*
Zest of 1 lemon
Candied lemon slices, for garnish
Fresh raspberries, for garnish

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