Wednesday, June 30, 2010

Raspberry Lemonade Goodness

Hello Apron Goddesses everywhere.
Suzi here, bringing you a very tasty treat.
These my dear people are Raspberry Lemonade Cupcakes.

Don't they look delightful?
Believe me they are.

Recipe brought to you by The Busty Baker adapted frome Lemon Yogurt Cupcakes in 125 Best Cupcake Recipes by Julie Hasson.
Makes 12 Cupcakes


1 1/4 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. granulated sugar
1/2 c. unsalted butter, melted and cooled
1 egg
1/2 c. plain yogurt (I used Greek yogurt)
2 tsp. grated lemon zest
3 tbs. freshly squeezed lemon juice
1/2 tsp. lemon oil or lemon extract (I used more fresh lemon)
1/4 c. raspberry puree

*Preheat oven to 350. Line muffin tin with paper liners. Set aside.

*In small bowl, mix together flour, baking powder, and salt.

*In large bowl, whisk together sugar, butter, and egg until smooth. Add yogurt, lemon zest, and juice, and lemon extract, beating until smooth. Add flour mixture, beating just until smooth.

*Scoop 1 tbs. or so of batter into each prepared cupcake liner. Drop about 1 tsp. of raspberry puree onto batter. Drop another tbs. of batter on top of puree, then another tsp. of puree on top of batter. Swirl with a toothpick to give it the swirl pattern. Bake in preheated oven for about 22 to 25 min. Let cool in pan on rack for about 10 min. Remove and cool completely on rack. Top cooled cupcakes with frosting.

Raspberry Lemonade Buttercream
Makes about 2 cups (16-20 cupcakes)

2 c. confectioner's sugar
3/4 c. unsalted butter, at room temperature
1 tbs. raspberry puree
1 tbs. lemonade concentrate, thawed (Again, I used fresh lemon)
1/2 tsp. raspberry extract (I imaging using the raspberry puree would be fine)
Pinch of salt

*In a bowl, using an electric mixer, beat together confectioner's sugar, butter, raspberry puree, lemonade concentrate, raspberry extract, and salt until smooth.

*Spread frosting on cooled cupcakes and set aside at room temperature until ready to serve or for up to 8 hours.

Raspberry Puree
Joy of Baking

2 12oz. bags of frozen unsweetened raspberries
1/2 c. granulated sugar
1 tsp. freshly squeezed lemon (optional)

*Thaw unsweetened raspberries in large fine meshed strainer suspended over a large bowl. Once the berries have completely thawed, force juice from the berries by gently pressing berries with back of large spoon. All that should remain in the strainer is the raspberry seeds. Throw away raspberry seeds. Stir in lemon juice and sugar to the raspberry juice.

*Store covered in the refrigerator up to a week or freeze up to a year.

*Makes approximately 1 3/4 cups.