What do you need?
Cupcakes
- 3/4 cup butter, room temperature
- 3 eggs
- 1 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sugar
- 2 tsp finely shredded lemon peel
- 2 TBS lemon juice
- 2 TBS raspberry imitation
- 2/3 cup buttermilk
- red food coloring (optional)
Frosting
- 3/4 cup butter, room temperature
- 5-7 cups of powdered sugar, depending on desired consistency
- 3 TBS milk
- 2 TBS raspberry imitation
lemons and raspberries (optional)
Directions
Cupcakes
- Preheat oven to 350 F and line cupcake tin with cupcake liners.
- In medium sized mixing bowl, stir together flour, baking powder, baking soda and salt.
- In large sized mixing bowl, beat butter until light and fluffy.
- Add sugar, lemon peel, lemon juice and raspberry imitation to butter and mix well.
- Add eggs to butter mixture one at a time, beating well after each addition.
- Add flour mixture and buttermilk to butter mixture alternatively.
- Add red food coloring if desired to add pink tint to cupcake batter.
- Add batter to cupcake liners, filling about 3/4 way full.
- Bake 15-18 minutes or until toothpick comes out clean.
- Allow cupcakes to cool
Frosting
- In mixing bowl, beat butter until light and fluffy.
- Slowly add about 2 cups of powdered sugar to butter, beating until smooth.
- Add milk, raspberry imitation and food coloring if desired.
- Beat in remaining powdered sugar until desired consistency.
- Frost cooled cupcakes and add raspberry and lemon garnish if desired.
ENJOY!
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