I have filled my calendar for the summer so we can keep busy and sane. It’s working so far, thank goodness. Summer weather has finally arrived and as usual, I am already ready for fall. Never happy I tell ya!
These cupcakes have an amazing flavor and texture. Love them! Go buy some sweet juicy rasperries and make these cupcakes now!
Raspberry Cupcakes w/White Chocolate Buttercream
makes 2 dozen
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk
2 cups fresh or frozen raspberries
White Chocolate Buttercream
5 cups confectioners’ sugar
1 cup butter
2 cups white chocolate chips, melted
2-3 tablespoons milk
In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, combine the sugar and lemon zest and work the zest with your fingers until the sugar becomes moist and fragrant. Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs and mix. Add the almond and vanilla extracts. Alternate adding the dry ingredients and the milk until combined well. Carefully fold in the raspberries. Line 2 cupcake pans with cupcake liners and evenly distribute the batter between the 2 pans. Bake at 350 degrees for 18-22 minutes or until baked through. Let cool.
To make the buttercream, using your mixer, cream the butter until soft. Add about half of the confectioners’ sugar, the milk and the melted white chocolate. Mix until smooth and creamy. Slowly add the remaining sugar and mix until smooth. Add any more sugar or milk you might need to get a good frosting consistency. Smooth or pipe on top of the cooled cupcakes.