Blue Raspberry Lemonade Cupcakes

By


very tart and taste like blue raspberry lemonade! They’re light and fluffy for a hot summer day, too!
Read more at http://farmerswiferambles.com/2013/06/blue-raspberry-lemonade-cupcakes/#U3jqDkrIR4r6OIDM.99

View complete recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, plus more for pan
  • 3 cups sifted all-purpose flour, plus more for pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • Zest of 2 lemons
  • your favorite vanilla icing
  • blue raspberry kool aid packet
  • Icing Directions For Blue Raspberry Lemonade Cupcakes
  • I used a plain vanilla prepared icing and mixed in a packet of blue raspberry kool-aid. If you don’t want yours as tart, only use 1/2 a packet.
  • Read more at http://farmerswiferambles.com/2013/06/blue-raspberry-lemonade-cupcakes/#U3jqDkrIR4r6OIDM.99
  • Read more at http://farmerswiferambles.com/2013/06/blue-raspberry-lemonade-cupcakes/#U3jqDkrIR4r6OIDM.99
  • Read more at http://farmerswiferambles.com/2013/06/blue-raspberry-lemonade-cupcakes/#U3jqDkrIR4r6OIDM.99

Preparation

Step 1


1. Preheat oven to 350 degrees. Fill cupcake tin (I love this cupcake tin by Wilton) with cupcake liners.

2. Cream together butter and sugar with electric mixer. Add eggs, one at a time, mixing well after each addition.

3. In a large bowl, whisk together flour, baking powder, and salt. Add this mixture to the butter mixture, alternating with milk. Mix well after each addition, then stir in lemon zest.

4. Bake for 18-22 minutes or until toothpick inserted into center comes out clean.


Read more at http://farmerswiferambles.com/2013/06/blue-raspberry-lemonade-cupcakes/#U3jqDkrIR4r6OIDM.99

View complete recipe