I think these just might be the prettiest cupcakes that I've ever made. Back in the fall, while hanging out with my good friend Tammy we were talking about desserts and she commented that she loves the lemon and raspberry combination. I made a mental note that I should make these for her upcoming birthday and I knew just the recipe that I've been wanting to try for years. Tammy and I had a few class together so I brought these in to share with one of our classes the day before her birthday. I'm pretty sure that she loved them because over the weekend she ate 3 (she took the leftovers home to her adorable sons) which says a lot because I'm pretty sure she has an aversion to butter (haha).
Source: Good Things Catered
2 1/2 c. cake flour
1 3/4 c. granulated sugar
1 Tbsp meringue powder
3 tsp baking powder
1/4 tsp salt
2 lemons, zested and juiced separately
2/3 c. milk
1/3 c. vegetable oil
3 egg whites, beaten
1/2 tsp vanilla extract
-Preheat oven to 350 degrees and prepare two cupcake pans.
-In bowl of electric mixer sift together flour, sugar, baking powder, meringue powder, salt, add in the zest of one lemon.
-Stir with mixer to combine, about 30 seconds.
-Add milk, oil, juice from two lemons, beaten egg whites and extract.
-Mix on medium low to combine thoroughly, about 1 1/2 - 2 minutes.
-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.)
-Fill prepared cupcake liners 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 15-20 minutes)
-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.
- When cooled completely fill cupcakes with raspberry filling using the cone method. (I take a knife a cut a small circular hole in the center of the cupcake and fill using a piping bag. Top the cupcake with the cut out and frost as desired.
-I frosted these with Raspberry Vanilla Swiss Buttercream using Wilton's 1M star tip.
Source: A Kim's Kitchen Original
12 oz frozen raspberries, thawed and drained (reserve 1 T of the juice)
1/2 cup sugar
zest of 1/2 of a lemon
1/2 tsp cinnamon
dash of nutmeg
1. Place all of the ingredients in a small sauce pan and heat over medium low heat, stir frequently.
2. Once the sauce comes to a boil remove from heat and puree in a food processor.
3. Next press through a fine mesh sieve to remove as many of the seeds as possible.
4. Allow to cool completely before filling the cupcakes.
* I had leftover filling, refrigerate in a tightly sealed container for up to 5 days. Use leftovers on toast, waffles or pancakes.
Raspberry Vanilla Swiss Buttercream:
adapted from: www.marthastewart.com
5 large egg whites
1 cup plus 2 T granulated sugar
pinch of salt
1 pound of unsalted butter at room temperature
2 tsp vanilla extract
1 T raspberry juice
1/2 tsp raspberry extract
1 drop pink icing color (optional)
To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Yield: 5 cups