Spiked Raspberry-Lemonade Cupcakes
ingredients
3/4
cup butter
3
eggs
1 3/4
cups all-purpose flour
1
teaspoon baking powder
1/4
teaspoon baking soda
1/4
teaspoon salt
1 1/2
cups sugar
2
teaspoons finely shredded lemon peel
2
tablespoons lemon juice
2
tablespoons raspberry liqueur or milk
2/3
cup buttermilk or sour milk*
Red food coloring
1
recipe Creamy Raspberry Frosting
Thin lemon wedges (optional)
Fresh raspberries (optional)
directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
from the test kitchen
Tip *Test Kitchen Tip:To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.
Creamy Raspberry Frosting
Yield: 3 1/2 cups
ingredients
3/4
cup butter
7 – 7 1/2
cups powdered sugar
3
tablespoons milk
3
tablespoons raspberry liqueur or milk
5
drops red food coloring
directions
Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.
