Day 342 – Lemon-Raspberry Cupcakes

8 Jul

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.

Lemon-Cupcake     Mini-Lemon-Cupcake

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.

Lemon-Buttercream

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.

Lemon-Raspberry-Cupcake     Mini-Lemon-Raspberry

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.

Lemon-Raspberry-halved2

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19.5

Lemon-Raspberry-halved

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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