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
2 eggs
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.

Enjoy!

Hello friends! Need something sweet? I have got just the thing for you. Strawberry Swirl Mini Cheesecakes. My. Oh. My. These are divine. I used my Mini Cheesecake Pan that I bought from Williams Sanoma a couple of years ago, but if you don’t have one (you need to go out and buy one right now!) just use your mini cupcake pan, a regular cupcake pan or just make one big cheesecake. So tasty. And cute. Happy Monday!

Strawberry Swirl Mini Cheesecakes
makes about 18

For the strawberry sauce:
1 16 ounce container of frozen strawberries, thawed, in syrup
2 teaspoons corn starch

Place strawberries and corn starch in a blender or food processor and pulse until smooth. Place in a small saucepan over medium heat and heat until it boils. Stir until thickened and then take off of heat and let cool.

For the crust:
4 tablespoons butter, melted
1 cup graham cracker crumbs
3 tablespoons granulated sugar

Mix all together and press 1 tablespoon of mixture into a greased mini cheesecake pan, (or mini cupcake pan, or regular cupcake pan (use 2 tablespoons for that) or press entire mixture into a regular sized springform pan). (Remember to spray pans well) Pat down firm and bake at 350 degrees for about 7-8 minutes. (More if you are using larger pans) Just until lightly golden.

For the cheesecake:
2 (8 ounce) packages of cream cheese, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
zest of 1 lemon

Cream the cream cheese and sugar until smooth. Add vanilla. Add eggs one at a time until well incorporated. Mixture should be smooth and creamy. Fill already baked crusts with 2 tablespoons of the cream cheese batter. Top with 1/2 tablespoon of the strawberry sauce and using a knife, gently cut the strawberry sauce into the cheesecakes. Bake at 300 degrees for about 20-25 minutes or until centers are set. Cool for 10 minutes in pan and then gently take out and let cool completely. Chill for at least 4 hours or overnight. Top with remaining strawberry sauce.