Lemonade Raspberry Cupcakes

By michaelmeiner

Ingredients

• 3/4 cup margarine
• 3 eggs
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups sugar
• 2 teaspoons finely shredded lemon peel
• 2 Tablespoons lemon juice
• 2 Tablespoons raspberry liqueur
• 2/3 cup buttermilk
• RASPBERRY FROSTING
• 3/4 cup margarine
• 7 cups confectioners sugar
• 3 Tablespoons milk
• 3 Tablespoons raspberry liqueur

Details

Servings 1

Preparation

Step 1

Allow margarine and eggs to stand at room temperature for 30 minutes. Preheat oven to 350.

Beat margarine on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice and liqueur; beat until combined, scraping down the sides of the bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add dry ingredients and buttermilk beating until just combined. Tint batter pink, if desired.

Fill each muffin cup about 3/4 full. Bake 15-18 minutes. Cool completely and frost.

FROSTING:

Allow 3/4 cup margarine to stand at room temperature for 30 minutes. In a large mixing bowl, beat the margarine until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 3 tablespoons of milk, 3 tablespoons of raspberry liqueur and red food coloring. Gradually beat in an additional 5 to 5 1/2 cups additional powdered sugar until frosting reaches piping consistency. Makes 3 1/2 cups.