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SynDee Bergen: Lemon Cupckes with Rasberry Filling 4/25/13

12:16 PM, Apr 26, 2013   |    comments
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 Yellow cake with Lemon

    1 cup (2 sticks) butter, room temperature

    2 cups sugar

                ** cream together

    4 eggs, room temperature

                 **add one at a time

    3c All Purpose Flour

    1 Tablespoon Baking Powder

    1 1/2 teaspoon salt

                 ** alternate with wet ingredients

    1 cup whole milk

    1 teaspoon vanilla extract

    1 lemon zest

    1 juice of one lemon

       

Makes about 24 cupcakes, bake about 15-20 mins or until toothpick comes out clean

 or 3- 8" cake pans ,bake 25- 30 minutes or until  toothpick comes out clean

at 350 degrees

 

Frosting Recipe

      2 1/2 cups granulated sugar

      10 egg whites

            ** place in your mixers mixing bowl over a pot of simmering water, whisk until egg whites are hot, sugar is dissolved about 3 mins

      4 cups butter cut into pieces

             ** after egg whites have bee whipped until cooled and stiff peaks, add butter a piece at a time

       2 teaspoons of vanilla extract

              **  add after the butter cream has complete become fluffy

 

Filling:

    1 cup of frosting

    1 pint of raspberries, pureed and strained

    1/4 cup sugar

    2 Tablespoons of butter

heat raspberry puree with sugar until dissolved and cooled. Add to frosting along with butter and whip until smooth.

 

How to present the cupcake: After the lemon cupcake has cooled completely, using a star tip piping bag, pipe raspberry frosting inside center by plunging piping bag into center of cupcake and squeezing frosting as you pull out, then with an additional piping bag with a round tip pipe desired colored frosting in a swirl pattern on top of cupcake, garnish with a candied violet

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