6/7/12

13 The Raspberry Lemonade Cupcake Experiment


A friend of mine raved bout a local bakery's raspberry lemonade cupcakes.  She described the cupcake as a pink cake, with no seeds, topped with a tart lemon frosting.

This sounds like the perfect summer cupcake! You can't go wrong with raspberry and lemons...

I searched the Internet high and low for such a recipe.  Of course there were recipes that had food coloring, Jello or whole raspberries in the cake.  Even the lemon frosting had  lemonade drink mix powder in it.  *sigh*

I decided to make up my own recipe from scratch and it took four tries.  This recipe uses cake flour, which I gratefully found at a GREAT price in the bulk section of Winco.

The first cupcake used raspberry extract and food coloring.  While the cupcake looked pretty and had a great texture, the raspberry extract lent an artificial taste.


The second and third tries used raspberry puree.  I used too much puree in this cupcake and it ended up very dense, and rubbery.  Great color and taste, though.



On attempt number three, I misread the amount of butter and put too much, resulting in a overly buttery cupcake.

I substituted some of the liquid in the cake (buttermilk) for the raspberry puree.  It was easier to puree the raspberries with a little bit of the buttermilk.


The puree is strained through a fine mesh sieve, removing billions of little seeds.


Here is the final cupcake!


It has a light lavender color, perfect texture and pairs fabulously with the lemon frosting.


I think we have a winner!

Raspberry Lemonade Cupcakes
(4x6 recipe download)     (full page printable recipe)

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