Thursday, August 19, 2010

Lemon Raspberry Cupcakes with Pink Raspberry Frosting

2 sticks butter
2 cups sugar
4 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/4 tsp salt
6oz raspberries
1 1/2 tsp lemon juice
1/2 tsp lemon zest

preheat oven to 350. Add the baking powder, flour, and salt into a medium mixing bowl. Whisk ingredients together. In a large bowl, cream the butter. Add the sugar and mix well until light and fluffy. Add the eggs one at a time, beating after each egg. Add the vanilla and mix well. Slowly add the flour mixture to the large bowl with the wet indgredients. Add the lemon juice and the lemon zest. Pour the raspberries into the batter and mix on medium speed. Slowly advance to high speed. The batter will turn a vibrant pink-purple color. Spoon the batter into the cupcake pan, filling 2/3 full. Cook for 20-25 min.

2 sticks butter
3 1/2 cups powder sugar
1 TBS milk
3oz raspberries

cream butter in a large bowl. Slowly add the powder sugar 1/2 c at a time. Add the milk, mix well. Add the raspberries to the mixture.