Raspberry Lemonade Mini Cupcakes

Whenever I hear the delightful word, “cupcake” my heart skips a beat, a smile appears on my face, and I may or may not do some form of a happy dance.  I am one of those girls. I won’t deny it. I love looking at cupcake books, trying out new cupcake shops, and yes, baking cupcakes! Chris on the other hand will nicely go along with me on my let’s-try-this-new-cupcake-place-out idea and indulge my cupcake addiction every so often. To him paying $2-$4 for one cupcake is absurd. Yes, I do agree with him on that point, so finding a way to make them myself is the absolute best! Enter today’s recipe for Raspberry Lemonade Mini Cupcakes. SO FLIPPING DELICIOUS! Have you heard of Lizzy Early from the fabulous blog yourcupofcake.com? She is a cupcake goddess in my opinion. She uses boxed cake mixes and basically turns them into out of this world fancy cupcakes. And the frosting? Do not get me started. From her, I learned using dried fruits results in amazing tasty non-fussy frosting! In this recipe it called for freeze-dried raspberries from my favorite place, Trader Joe’s. You throw them in a food processor or blender and watch as it turns into a beautiful magenta powder. Then one strains the seeds  out and mixes it with the frosting ingredients and BAM you have a beautiful natural dyed frosting that is tart and perfect atop light lemony cupcakes. Oh and they are mini cupcakes which makes them even better! So basically what I am saying is, please make these, they are delicious and pretty and you will not be disappointed!

Ingredients:

Lemonade Cake:

1 box white cake mix

¼ cup oil (I used canola)

3 eggs

¾ cup buttermilk or milk (I used buttermilk)

½ cup yogurt or sour cream (I used sour cream)

¼ cup lemon juice

Zest of 2 lemons

1 tsp of vanilla extract

Raspberry Buttercream:

1 bag freeze-dried raspberries (from Trader Joe’s)

1 cup butter, softened

1 teaspoon lemon juice

4-5 cups powdered sugar (I used about 3-4 cups)

Fresh Raspberries to decorate

Method:

1. Preheat oven to 325 degrees and line pans with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl combine oil, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract until smooth.

4. Stir in cake mix until smooth.

5. Fill cupcake liners 3/4 full and bake for 10-14 minutes or until an inserted knife comes out clean.

6. Buttercream: Prep berries by putting them in a food processor or blender and pulverize. Then sift out the seeds, (discard seeds), and place what fell through the sifter into your mixing bowl. (When working with freeze dried things you must work fast because they quickly absorb moisture in the air.) Place butter in with berries and beat for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency.

7. Pipe onto cooled cupcakes and top with fresh berries.

So while I was taking pictures, a wasp was totally digging on this cupcake! 🙂

Notes-

For standard size cupcakes: Bake at 350 degrees for 17-22 minutes

Recipe Source: Lizzy Early,  yourcupofcake.com

 

 

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