Lemon and raspberry go together like pizza and beer or peanut butter and jelly. So why not make a delectable cupcake out of two summer staples? Okay! Don't mind if I do!
Lemon Raspberry Cupcake with Raspberry Buttercream
Ingredients:
Buttercream Recipe
1. In the bowl of a mixer combine the butter, shortening and raspberries.
Lemon Raspberry Cupcake with Raspberry Buttercream
Cupcakes
Ingredients:
1 Cup Non Dairy Milk (Almond, Rice, Soy Milk)
2 Tbsp + 1 tsp of Lemon Juice
1/3 Cup Oil
1/2 tsp Vanilla
Zest of one Lemon
3/4 Sugar
1 1/3 Cup Flour
3/4 tsp Baking Soda
1/2 tsp Baking Powder
1 Tbsp Corn Starch
1/4 tsp Salt
3/4 Cup Freeze Dried Raspberries
Prep Time: 15 Minutes
In Active Prep Time: 40 Minutes
Servings: 12 Cupcakes
3/4 Cup Freeze Dried Raspberries
Prep Time: 15 Minutes
In Active Prep Time: 40 Minutes
Servings: 12 Cupcakes
Directions:
1.Preheat oven to 350 and line a cupcake tin with cupcake liners.
2. In a liquid measuring cup, pour in the non-dairy milk and 1 tsp of lemon juice and set aside.
3. In the bowl of a mixer, pour in oil, vanilla, lemon juice, lemon zest, and sugar and mix together with the paddle attachment.
4. Add in the dry ingredients, turn the mixer on low, and slowly add the milk mixture until it is entirely incorporated and the batter is smooth.
5. Sprinkle in the raspberries and fold them into the cake batter.
6. Fill cupcake liners 3/4 of the way full and bake for 15 minutes or until a toothpick comes out clean.
7. Cool completely before frosting.
Buttercream Recipe
Ingredients
1 Cup Butter (cool)
1 Cup Butter (cool)
1/2 Cup Vegetable Shortening
1/4 Cup Raspberries (Fresh or Frozen)
4 Cups Confectioners Sugar
3 Tbsp Milk
Directions
2. Add the confectioners sugar one cup at a time. If the frosting is tight add the milk 1 tablespoon at a time.
3. Whip for 3-5 minutes until light and fluffy, but also stiff.
4. Frost your cupcakes immediately or store in the refrigerator for up to 3 months in an airtight container.
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