Pink Lady Raspberry Lemonade Cupcakes

 

Pink Lady Raspberry Lemonade Cupcakes

 

IMG_3758

These cupcakes are a summertime favorite!! Since it is now April, I feel as though it is time to start preparing some summer flavors!

 

Ingredients:

3 cups of Cake Flour

1 1/2 cups  AP flour

3/4 Tsp of Baking Soda

2 1/4 Tsp Baking Powder

1 1/2 Tsp of kosher salt

2 1/4 sticks of Unsalted Butter ( 1 cup plus 2 TB) (room temperature)

2 1/4 Cup of Sugar

5 Large eggs plus 3 additional yolks (room temperature)

2 cups of Buttermilk (room temperature)

2 Tsp Pure Mexican Vanilla Extract

3 Table of Pink Lemonade Powder (something like country time)

1/2 a medium Lemon zest

½ of a fresh lemon juice

 

Bake at 350 for 20 to 25 minutes for standard size cupcakes and 9- 10 minutes for mini cupcakes

 

1. Preheat oven to 350 degrees. Line standard size cupcakes or mini cupcake tins with paper liners and spray with Pam Spray.

2. Sift together flours, baking soda and powder, and salt. Set aside

3. Use an electric mixer to beat on medium high speed butter, sugar, lemonade mix. Once light and fluffy in appearance incorporate eggs one at a time, and yolks one at a time. Make sure to scrap down sides unless you have the kitchen-aid attachment that has the paddle with the spatula attached. Once the eggs are mixed into the sugar mixture start alternating with flour mixture and buttermilk on low speed. Now is a good time to add the lemon juice and zest. Add vanilla at very end you don’t want it to evaporate.

4. Divide the batter in cupcake size pan as you desire. If using standard size my go to is a scoop size number 16. Bake at 350 for 20 minutes about 10 minutes in rotate pans halfway in the baking process. Bake for 20 minutes and check with toothpick and see if it comes out clean. Let cool on wire racks. Let cool completely before filling the cupcakes with raspberry filling.

 

Pink Lemonade Frosting:

 

Add 5 Tablespoons of Lemonade concentrate

One whole lemon zest (or at least one teaspoon)

Vanilla 1 teaspoon

One pound of sugar powder ( 3 ½ cups to 4 cups of powered sugar)

1 cup butter  (2 sticks)

 

 

 

Directions: Beat butter and add sugar, when fluffy add vanilla, zest.

 

 

DSC_1198

 

 

 

Raspberry Filling Ingredients:

 

2 cups of raspberry (fresh or frozen)

3 table corn starch

1/3 cup sugar

fresh 1 teaspoon lemon Juice

1 ¼ cup water

 

Directions for filling

 

For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely! Stir in raspberries. (It will make a lot!).

 

To fill cupcakes, cut a small round whole, fill with raspberry filling, then replace  the  cutout of the cupcake on top of the filling Frosting will cover it up to marking.

 

 

 

IMG_3767