Thursday, December 12, 2013

Raspberry Lemonade Cupcakes





Day 5. Raspberry Lemonade Cupcakes. My most requested cupcake never mind the time of year. These didn't get the pretty raspberries on top as it is December and they are expensive like gold but the pink sprinkles are pretty too.

The original post was for a scratch lemon cake. Tonight I used lemon cake mix as my base instead. I have a much more consistent result if I start with a mix and then add stuff to it. When I'm baking in bulk it's the only way to go. I also used the leftover raspberry Jello to flavor the frosting.

Raspberry Lemonade Cupcakes
2 1/2 doz cupcakes

1 lemon cake mix
3 eggs
1/2 c. oil
1 c. buttermilk
3/4 c. sour cream
1 1/2 tsp lemon extract

Raspberry Lemonade Frosting

1 stick butter
1 8 oz cube cream cheese
3-4 cups powdered sugar
2-3 T. Milk
1 tsp lemon extract
1 tsp vanilla extract
1 T. raspberry Jello

1. Preheat the oven to 350 degrees
2. Mix cake mix with eggs, oil, buttermilk, sour cream and lemon extract
3. Stir until smooth
4. Fill cupcake liners with 1/4 c. batter and bake for 15-17 minutes
5. Cream butter and cream cheese
6. Add extracts and Jello and mix well
7. Gradually add powdered sugar and milk until right consistency
8. Beat until fluffy. Frost cupcakes.



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