Lemon Raspberry Cupcakes

By á-48531

Ingredients

• Cake:
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 4 large egg whites
• 1 1/2 cups sugar
• lemon zest from two lemons
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure lemon extract
• Raspberry Buttercream:
• 1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
• 2 sticks unsalted butter, at room temperature
• 1/2 cup shortening
• pinch of salt
• 1 tablespoon clear vanilla extract
• 1/2 teaspoon of raspberry extract
• 1 1/2 pounds confectioner’s sugar
• 2-4 tablespoons heavy whipping cream

Details

Servings 24

Preparation

Step 1

For the cake:
Preheat oven to 350 degrees. Prepare cupcake tins by using liners or spray with non-stick cooking spray.

In a medium bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the milk and egg whites.

Put the sugar and lemon zest in the bowl of a stand mixer or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Add the extracts and beat until combined. Add one third of the flour mixture, still beating on medium speed, then half of the milk-egg mixture. Repeat, ending by adding the final third of the flour mixture. Beat on medium for two minutes to ensure that the batter is thoroughly mixed and well aerated. Divde the batter evenly among the cupcake tins. Bake for 18-22 minutes, or until the cupcakes are are springy to the touch and a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan, then continue cooling on wire rack.

For the icing:
Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well. Add the sugar in increments and mix thoroughly after each addition. Add the cream, one tablespoon at a time, mixing on medium-high speed after each addition, until you reach the desired consistency.