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)

13 comments:

  1. Looks like a successful experiment! I love experiments that you get to eat!

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  2. What a great flavor combination for summer.

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  3. omnomnom it looks delicious!

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  4. AnonymousJune 07, 2012

    what a beautiful color pink!! these look so adorable! perfect for a little (or big) girl's birthday party, wedding shower, or baby shower! thanks for sharing!

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  5. These look so moist, I adore tang in cakes, cupcakes, etc. I love your site so I nominated you and your lovely blog for an award, please check out my blog for details. Thanks and happy baking Frieda !

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  6. Frieda, Frieda. You are my new best friend. Thank you for taking the time to work out this recipe. I recently saw a picture on Pinterest for a similar cupcake, but your recipe with 'real' ingredients sounds so much better.

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    1. Thank you, Teri! I do hope we get to meet in person someday! I do like the 'real' ingredients in this recipe ~ I've had the opportunity to compare: Real is the deal. If you make this, let me know what you think ... Happy Baking!

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  7. Sounds delicious! When do we add the egg whites?

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    1. Thank you for your eagle eyes, Laura! You put the egg whites into the strained raspberry puree. I've updated both recipe links.

      Happy Baking!

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  8. I made these for my son's birthday last weekend and my whole family LOVED them... I didn't have cake flour though... i sifted my regular flour several times before adding in the other dry ingredients and they turned out great... Thank You so much for sharing your recipes! I look forward to trying more of them in the future...

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  9. Thanks for the recipe! I made these last weekend for my son's birthday and they were a hit! The whole family LOVED them!!! I look forward to trying more of your recipes in the future.
    Also, I didn't have cake flour on hand so i just sifted my regular flour several times before adding the other dry ingredients... The texture turned out perfect!

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    1. You are so welcome! Thanks for stopping by and leaving your sweet comment and review!

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