Lemon-Raspberry Cupcakes
from Mindi
1 c (2 sticks) unsalted butter, room temperature
3 c all-purpose flour, sifted
1 Tbsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
2 c granulated sugar
4 large eggs, slightly beaten
1 1/4 c buttermilk
zest and juice of 2 lemons
1. Sift together flour, baking powder, baking soda, and salt in a large bowl and set aside
2. Cream butter on low speed to fully soften; increase speed to medium and beat until fluffy and light in color
3. Continue beating and gradually add the sugar until fluffy, about three minutes
4. Gradually drizzle in eggs, beating between additions until batter is no longer slick
5. Alternate adding flour mixture and buttermilk on low speed, a little at a time, starting and ending with the flour
6. Beat in lemon juice and lemon zest
7. Divide batter between cupcake liners and bake for 18-20 minutes at 350F
Once cooled, cut out a cone from the top of each cupcake and fill it with all fruit raspberry preserves (not overly watery).
Replace each cone and top with a basic raspberry buttercream.
Raspberry Buttercream
2 sticks room temperature butter
2-3 c powdered sugar
2-3 Tbsp raspberry preserves
1. Cream butter until fluffy
2. Gradually add powdered sugar until frosting consistency
3. Beat in raspberry preserves until a pinkish hue and light raspberry flavor is achieved
Pipe over top (this won't work to spread with a knife all that well with the whole cone cut out deal) and pop a raspberry into each center.
Mindi got this recipe from "Things Alauna Makes". Check out this website for more mini cupcake recipes. Also, the first recipe Mindi was going to make looks rather delish, too!!!
