August 16, 2012

Raspberry Vanilla cupcakes with Fresh Lemon Butter cream

Here's a yummy cupcake recipe I came up with that uses a white cake mix and fresh raspberries.
 I love the flavor of Lemons and Raspberries don't you!?

The Cake

yummy, do you see all that Raspberry?
 1 Box of white cake
2 egg whites
1 whole egg
1/3 cup melted butter (Replace the oil)
However much milk asked for on the box
1/2 cup of fresh Raspberries

Make cake according to package replacing one of the egg whites with a whole egg and oil with butter. After mixing fold in the raspberries. (I didn't puree them ahead of time because I wanted little chunks of raspberry)

Bake according to package.

 Lemon Butter Cream Icing

1 cup of salted butter
4 cups of icing sugar
2 tablespoons lemon zest
3 tablespoons lemon juice
2 teaspoons cream

1. Whip your butter with electric mixer.

2. Add in your icing sugar, one cup at a time, beating continuously.
3. Add 2 tablespoons lemon zest and 3 tablespoons of lemon juice
4. Add 2 teaspoons of cream to thin it out.
5. Let it whip until it's nice and airy and fluffy. I added food coloring too, but you can leave it out.

Once the cake is cooled ice with the Butter Cream. 

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