Sometimes I get a little stumped with what to right about, a little writers block if you will. Let me tell you, this week, is one of those weeks. I’ve been trying to write this post all week and it’s just NOT coming out. I think I have started and deleted it a half a dozen times. So, I’m just going to write it, I don’t want to leave you hanging with no deliciousness, that’s just not fair to you! Like most times that I am baking cupcakes, I was baking them for a dear friend’s birthday, only this time the flavor picking was really easy. See this particular friend LOVES all things citrus. The original recipe had a blueberry buttercream (which I will try), but I was really feeling the raspberry for this one. I couldn’t get the raspberry flavor as strong as I wanted even after upping the amount from half a cup to a cup, so next time I think I will try adding an extract too. The cake has a lighter, spongy texture similar to an angel food which was nice with the bright flavors. Yup, that’s pretty much all I got, enjoy!
Raspberry Lemon Cupcakes (Print Me)
Yield: 24 cupcakes
2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
Fine zest from two lemon
1 stick (8 Tbsp) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
2 tsp vanilla extract
Fine zest of one lemon
½-1 cup raspberries, pureed with 1 Tbsp fresh lemon juice, pressed through fine strainer to remove seeds
1-3 tablespoons very cold milk (add until you reach desired consistency)
Preheat your oven to 350º and line cupcake tins with paper liners or spray with non-stick cooking spray. In a large bowl, sift together the flour, baking powder and salt, set aside. In a medium bowl, whisk together the milk and egg whites then set aside.
In a large bowl with a hand mixer, or in the bowl of a stand mixer add the sugar and lemon zest and rub together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes (until the butter and sugar are very light). Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Add in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until just incorporated. Add the rest of the milk and eggs, beating until the batter is well mixed, then add the last of the dry ingredients. Finally, beat the batter for 2 minutes to ensure that it is thoroughly mixed and well aerated.
Fill prepared pans with batter and bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack completely before icing.
Cream the butter in a large bowl until fluffy. Slowly add in confectioner’s sugar, a few tablespoons at a time, and continue creaming until well blended. Add the salt, vanilla, lemon zest and raspberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Slightly adapted from: My Baking Addiction