Thursday, March 3, 2011
Raspberry Lemon Cupcakes
Raspberry Lemon Cupcakes
makes approximately 24 cupcakes
For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/4 cup lemon juice
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
To Make The Cake:
1. Sift together the flour, baking powder and salt.
2. Whisk together the milk, lemon juice and egg whites in a medium bowl, set aside.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, 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. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.
Di's Raspberry Buttercream
1/2 stick butter, room temperature
1 teaspoon vanilla
1/2 teaspoon lemon extract
2 1/2 cups powdered sugar approximately, may need a bit more
1 or 2 Tablespoons milk
1/2 can raspberry pie filling (aprox.)
In large mixing bowl, whip the butter, vanilla, and lemon extract together until smooth. Slowly, add the powdered sugar, and add 1 tablespoon milk or more if needed, you want this to be really thick.
Whip on high speed for 2 minutes.
Slowly stir in the raspberry pie filling (Start with a large spoonful, and add as desired). Add more milk if necessary until you have the right consistency. You want a thicker icing if you are using a decorating bag, so it stands up. I used a decorator bag with a tip that had a big hole, and swirled around the outside working into the middle.
Ice cooled cupcakes as desired and garnish with fresh raspberries and lemon zest if desired.
You could also scoop out a little of the cupcake and add a little spoonful of straight raspberry pie filling to the cupcake then put cake you scooped out back and then ice. Viola, filled cupcakes!!