It’s time (again) for a nice summery flavor. Lemon-Raspberry Cupcakes (recipe below from ambrosia). Sounds sweet. Sound tart. Sounds refreshing. Should be just summery enough.
The cupcakes are soft and squishy, but still chewy. They are a little oily, but just enough to be moist, not greasy. The have a simple, sweet lemon flavor. The minis have a stronger lemon flavor than the full-sized, which is more subdued.
The frosting is smooth and creamy. Easy to pipe, but use a larger tip because some of the zest gets caught while piping. It has a sweet buttercream flavor with just a hint of lemon.
The raspberry preserves really bring out the lemon flavor in both the cake and the frosting. They are sweet and a little tart, with a great combo of lemon and raspberry.
Scoring Sheet:
- Cupcake Taste: 4
- Frosting Taste: 4
- Overall Taste: 4
- Appearance: 3.5
- Ease of Making: 4
- TOTAL: 19.5
RECIPE
Lemon-Raspberry Cupcakes (recipe from ambrosia)
Lemon Cupcakes:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups granulated sugar
- zest of 1 lemon (or more, if desired)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup milk
- juice of 1 lemon
- 2/3 cup raspberry preserves
Lemon Buttercream:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5-6 cups powdered sugar, sifted
- 2-4 tablespoons milk
- pinch of salt
- zest of one lemon
- yellow food coloring (optional)
For directions visit ambrosia.
*Tomorrow: Pina Colada Cupcakes*
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