Lemonade & Fresh Raspberry Cupcakes - North Haledon, NJ

Lemonade & Fresh Raspberry Cupcakes - North Haledon, NJ

By Shannon Mulligan
Posted in Food Photography on May 15, 2013

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I hope everyone had a lovely Mother’s Day. Here in Northern, New Jersey the weather was just perfect. We were able to sit outside while the kids played games of tee-ball and hide-and-seek.

I wanted to make something special for the mom’s I’d be celebrating with. While searching Pintrest; I found a recipe that just screamed Mother’s Day; Lemonade & Fresh Raspberry Cupcakes. The colors; tastes and smells all remind me of spring time and flowers.  

I’m not going to lie….mine came out looking nothing like the recipe’s picture. I even scrapped the first batch of icing thinking I did something wrong and re-made it. To my surprise; it came out the same exact way. I am not sure what made them look this way; but I had to use the second batch. Everyone who ate them; said they were delicious so I no longer had a complex about my funny looking cupcakes.

If you try and make these; please let me know how your icing comes out. I have adapted this recipe from Babble.com

 

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography 

Lemonade Cupcakes:

 

1 cup butter- room temperature
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
Grated zest and juice of one lemon
1 cup milk, divided

Preheat oven to 375 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Makes 2 dozen.

 

Fresh Raspberry Frosting:

 

1 cup fresh raspberries (or thawed from frozen)
1 cup butter- room temperature
3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. 

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

 

Lemonade & Fresh Raspberry Cupcakes - Shannon Mulligan Photography

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