Thursday, June 23, 2011

Raspberry Lemon Cupcakes

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!

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