1 cup white sugar
1/2 cup butter2 eggs1 tablespoon vanilla extract1 1/2 cups all-purpose flour1 3/4 teaspoons baking powder1/2 cup low-fat milk2 lemons, juice and zest
1 stick softened butter (1/2 cup.)1-2 tablespoons raspberry pureé (I chose not to strain the seeds out, but if they bother you feel free to.)2 cups confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).Line muffin cups with paper liners.Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
Spoon the batter into the prepared muffin cups till cup is full.
Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
Makes 16 muffins.
For Frosting:Beat butter with an electric mixer until it is fluffy and pale. Gradually add in powdered sugar and mix in low speed until it is thick and paste-like. One tablespoon at a time, add in the raspberry puree until the frosting as reached a good piping consistency. (If it is still too thick, you can add it 1 tsp of lemon juice)To make raspberry pureeBoil 10ounce frozen raspberry, 2 tablespoon sugar, 2 teaspoon cornstarch, 1/2 cup water until sauce is thick. Keep stirring while bubbling.Makes 1/2 cup puree.
Sunday, August 5, 2012
Lemon cupcake with raspberry frosting
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