Day 323 – Lemon Raspberry Cupcakes

19 Jun

So far this week we’ve had a lot of rich, indulgent cupcakes.  My taste buds needed a break!  These Lemon Raspberry Cupcakes (recipe below from Cherry Tea Cakes) looked light and tart.  Perfect!

Lemon-Cupcake     Mini-Lemon-Cupcake

The cupcakes are fairly dense, but very light. They have a nice, sweet lemon flavor. Not strong or bitter (as lemon can sometimes be). Just light and refreshing.

Note: The recipe calls for grated lemon peel. I took this as lemon zest. I used the zest of 2 lemons. Not sure it was quite 2 tablespoons (as is called for), but it was a great amount.

Raspberry-Frosting

The frosting is smooth and creamy. Typical buttercream consistency. It has a very sweet raspberry flavor. Despite how sweet it is, it’s still pretty light. Though not as refreshing as the cupcake.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry-Cupcak

This is a sweet, refreshing, slightly tart cupcake. The raspberry and lemon go so smoothly together. Nothing sticks out or is too aggressive. They balance each other nicely. The more even cupcake balances the very sweet frosting, and the raspberry preserves bring out the raspberry flavor and tartness in the frosting.

Lemon-Raspberry-halved

Note: As is typical with pre-filled cupcakes, all of the preserves sunk to the bottom. The flavor is still there, but it makes them a little harder to eat, since the bottom is now a gooey, sticky mess, instead of a cupcake.

Lemon-Raspberry-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Lemon-Rasp-top

RECIPE

Lemon Raspberry Cupcakes (recipe from Cherry Tea Cakes)

Lemon Buttermilk Cupcakes:

  • 1 3/4 cups sugar
  • 3/4 cup unsalted butter, room temperature
  • 2 tablespoons grated lemon peel
  • 3 extra-large eggs
  • 1/4 cup fresh lemon juice
  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • seedless raspberry jam

Raspberry Buttercream:

  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • a pinch of salt
  • 4 cups confectioners’ sugar
  • raspberry jam to taste

For directions visit Cherry Tea Cakes.

*Tomorrow: Samoa Cupcakes*

2 Responses to “Day 323 – Lemon Raspberry Cupcakes”

  1. sophiebowns June 19, 2014 at 5:05 pm #

    They sound amazing!

  2. noctilucentcloud June 28, 2014 at 2:24 pm #

    Reblogged this on Noctilucent cloud and commented:
    🙂

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