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Raspberry
Lemon Cupcakes
I love the blending of these
flavors. Fill the raspberry lemon cupcakes with a raspberry cream for a
subtle raspberry flavor, or straight raspberry jelly for something a
little
stronger.
Items Needed:
Lemon cupcakes
1 cup + 2 Tbsp. raspberry jam
1 recipe Yummy Frosting
Raspberries
Decorator bag and tip #4
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Directions:
- Make cupcakes as
directed on box.
- Make raspberry cream by mixing
together ½ cup
frosting with 1 cup raspberry jelly or raspberry jam. Use decorator bag
and tip #4 to pipe raspberry cream into each cupcake.
- Top with frosting.
- Warm the 2 Tbsp. raspberry jam in a saucepan on
low heat. Cool for several minutes then drizzle on the cupcakes. Top
each cupcake with a single raspberry.
- Serve and watch the smiles appear.
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Tips:
- To make full cupcakes, instead of flat ones,
either use a
Duncan Hines cake mix or fill the cups more full and make 18-22
cupcakes
instead of 24.
| Yummy Frosting |
½
butter or margarine, softened
½ cup shortening
1 tsp. vanilla
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4
cups powdered sugar
2 Tbsp. half and half or milk |
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Cream butter and
shortening. Add vanilla and mix. Add sugar,
one cup at a time and continue mixing. Scrape sides as needed. Add half
and
half. The frosting should be easy to spread, and still firm so it won’t
slide
down between the cupcakes. Add more powdered sugar to thicken or more
half and
half to thin the frosting—but add in very small increments.
Keep frosting refrigerated when not using. Mix well before
use because it spreads easier when it’s warm.
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to
Gourmet Cupcakes from Raspberry Lemon Cupcakes
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