For a neighborhood Memorial Day barbecue I made a batch of Lemon Cupcakes which turned out pretty good. It was a lemon cake topped with lemon frosting. They were yummy but I think they were a tad too lemony. I used fresh squeezed lemon juice for the frosting but may opt for a lemon extract next time.
I've been dying to try this new recipe - Raspberry Lemon Cupcakes. It used fresh raspberries and now that they are in season in our local supermarket, I could buy them without breaking the bank. The recipe made 24 cupcakes and that's exactly what I got. No taste test cupcake for Michael this time!
These cupcakes were incredible!!! I brought them all to work and they received rave reviews. Many people said these were the best ones yet.
The recipe called for cake flour which I thought would make the cake dry but it was a perfect texture with a light, lemon taste. But it was the frosting that did it. Who would have thought that just a mere half cup of raspberries, pureed and seeds removed, would make such a delectable topping.
I picked up three more containers of raspberries tonight and to freeze some more puree so I'll be ready for a new batch. Next time the cake will be injected with some lemon curd for an extra zing.
My dad's birthday is coming up in July and I think this will be just the thing - a dark chocolate cake with raspberry frosting. Yum!