Archive | 10:30 am

Day 354 – Lemoncino Raspberry Cupcakes

20 Jul

With so few cupcakes left in the year (11 to be exact) I wanted to do one with a lemon liquor.  It’s summer, right?  Now, since these Lemoncino Raspberry Cupcakes (recipe below from Java Cupcake) are clearly alcoholic, these are tasted and judged by my favorite guest judge, my hubby, Ken.

Lemoncino-Cupcake     Mini-Lemoncino-Cupcake

The cupcakes are smooth and have a good thickness.  The lemon is very delicious and had a delightful acidity.

Note: The minis don’t pack enough of a lemon punch. The full-sized have a lot more flavor.

Raspberry-Frosting

The frosting is soft and fluffy. It’s too buttery though and the raspberry flavor just gets lost on the butter.

Lemoncino-Raspberry-Cupcake     Mini-Lemoncino-Raspberry

The frosting doesn’t stand up to the lemon intensity of the cupcake.  Together the frosting just gets lost. It needs more raspberry or more lemon flavor. They are really cute to look at though.  Very spring-like and fun.

Lemoncino-Raspberry-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 2.5
  • Overall Taste: 3
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 17.5

Mini-Lemon-Rasp-top

RECIPE

Lemoncino Raspberry Cupcakes (recipe from Java Cupcake)

Lemoncino Cupcakes:
  • 1 cup flour + 2 Tbsp corn starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup buttermilk
  • 2 large egg whites
  • Zest of one lemon
  • 3/4 cup sugar
  • 4 Tbsp unsalted butter, room temperature
  • 1/4 cup Lemoncino liquor (Lemoncello works too or any lemon liquor you have)
Raspberry Syrup:
  • 1/2 cup frozen or fresh raspberries
  • 2 Tbsp sugar
  • Juice of one lemon
Raspberry Buttercream:
  • 1/2 cup unsalted butter, room temperature
  • 4 Tbsp vegetable shortening
  • 1lb powdered sugar
  • Raspberry syrup
  • 1/8 tsp salt
  • 2-3 Tbsp heavy cream

For directions visit Java Cupcake.

*Tomorrow: Reese’s Cupcakes*

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