Day 342 – Lemon-Raspberry Cupcakes

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*