- Raspberry Preserves
- Lemon Cupcakes
- Lemon Buttercream Frosting
- 2 pastry bags and tip, or knife
- 12 fresh, ripe raspberries
- Prepare the Raspberry Preserves and let cool in the refrigerator.
- Prepare the Lemon Cupcakes as directed and let cool.
- Once the preserves are cool, make a small cut to the tip of a pastry bag with scissors. Flip the top half of the bag inside out, and use a spatula to fill it with the preserves. Squeeze some of the preserves out to rid the bag of any air pockets.
- Using a teaspoon or apple corer, make a hole in the center of the top of each cupcake, being careful not to push the spoon or corer through the bottom of the cake.
- Squeeze about one tablespoon of preserves to fill the hole you’ve made in each cupcake.
- Prepare the Lemon Buttercream Frosting. It should be freshly mixed and at room temperature at the time of decorating.
- If piping the frosting, make a small cut to the tip of the second pastry bag with scissors. Insert the tip into the bag. Flip the top half of the pastry bag inside out, and use a spatula to fill it with the frosting. Squeeze some of the frosting out to rid the bag of any air pockets, and frost the cupcakes or spread the frosting on with a knife.
- We’ve topped our Lemon Raspberry here with a juicy raspberry.
Makes enough to fill 12 cupcakes
- 1 cup raspberries
- 1 ¾ cups sugar
- 1/8 teaspoon unsalted butter
- 3 tablespoons liquid fruit pectin*
*Found in canning aisle of grocery store, or online. Do not use powdered pectin.
- Chop the raspberries in a food processor until they are chopped into a chunky paste (you can use a potato masher if you do not have a food processor).
- Put the fruit into a 6-or-8-quart saucepan and place on high heat.
- Stir the sugar in with the fruit, and then add the butter.
- Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) and keep on high heat, stirring constantly.
- Remove from the heat and pour into a heavy duty container (either plastic or glass), cover, and refrigerate.
Makes 12 cupcakes
- 1 ½ cups cake flour
- 1 ½ teaspoons baking powder
- 6 tablespoons unsalted butter, room temperature
- ¾ cup sugar
- 2 large eggs, room temperature
- 1 tablespoon lemon extract
- ½ cup, plus 2 tablespoons whole milk
- Preheat oven to 350˚F.
- Line 12 muffin tin cups with paper cupcake liners.
- Sift the flour and baking powder into a medium bowl.
- In an electric mixer, or large bowl, beat the butter and sugar, on medium speed, until light and fluffy.
- Beat in the eggs one at a time, until well blended.
- Beat in the lemon extract, blending well.
- Reduce speed to low, add the milk and blend well. Then add the flour mixture and beat until smooth.
- Pour the batter into the lined cupcake pan, distributing the batter equally.
- Bake for 8 minutes, rotate, and bake for 7 more minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Place the pan on a wire rack, and cool completely.
Lemon Buttercream Frosting:
Makes enough for 12 cupcakes
- ¼ vanilla bean, seeds only
- ½ cup unsalted butter, room temperature
- ½ cup trans fat-free vegetable shortening
- 2 cups confectioners sugar
- ¾ teaspoon vanilla extract
- ¾ teaspoon natural lemon flavor
- Slice the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk, and set the seeds aside.
- In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy.
- Add the vanilla seeds and mix for a few seconds on medium speed.
- In a separate bowl, sift the confectioners sugar.
- Add the confectioners sugar to the butter mixture on low speed until it begins to incorporate.
- Add the vanilla extract and lemon flavor, and beat at medium to high speed until fully incorporated.