This fabulous LEMON RASPBERRY CUPCAKE RECIPE is from Courtney Forresters Sweet, Bostons premiere cupcake destination! Sweet was created by Courtney Forrester, a Boston business woman turned bakery entrepreneur by a passion for baking and love of cupcakes. With four prime locations, Sweet serves Boston and Cambridge freshly made handcrafted cupcakes and madeto-order cakes in signature designs and beautiful specialty décor. Every cupcake and cake is freshly baked each morning in the Sweet kitchen, and all frostings, fillings and batters are made from scratch using the finest ingredients. Callebaut chocolate, Madagascar bourbon vanilla and Bensdorp cocoa shine through in signature flavors like Vanilla Bean, Dark Chocolate, Organic Karat, Red Velvet, Boston Cream Pie and Cappuccino, with seasonal menu additions for winter, spring, summer, fall and holiday. Visit http://www.sweetcupcakes.com/ for more information.
RASPBERRY LEMON + LEMONADE CUPCAKES RECIPE
Makes 12 cupcakes Components:
Raspberry Preserves Lemon Cupcakes Lemon Buttercream Frosting 2 pastry bags and tip, or knife 12 fresh, ripe raspberries
Directions: Raspberry Preserves : Makes enough to fill 12 cupcakes Components:
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. Directions: Lemon Cupcakes : Makes 12 cupcakes Components:
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
Directions: Lemon Buttercream Frosting: Makes enough for 12 cupcakes Components:
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
Directions:
