Family · New Favorite

Raspberry Lemon Cupcakes

Two of my favorite flavors…raspberry and lemon…together they are heaven. When we were planning older daughter Megan’s baby shower we made these cupcakes.  The cupcakes (which you cannot see) were divine and the icing tasted wonderful, although it didn’t look as wonderful as I would have liked. The icing had a lumpy look to it but not in taste or texture.

The theme of the shower surrounded children’s books so we purchased edible children’s book toppers on Etsy. Adorable!

I’ll make the cupcakes again but I’ll play with the icing to get it just right!

IMG_7154 IMG_7186

RASPBERRY LEMON CUPCAKES

Yield: 24 regular cupcakes

For the Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two large lemons
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla
1/2 teaspoon lemon extract

For the Frosting:
1/2 to 2/3 cup fresh raspberries (or frozen, thawed) (use 2 cups for 1.5x recipe of frosting)
1/2 cup salted butter, at room temperature
1/2 cup unsalted butter, at room temperature
1/2 cup shortening
1 tablespoon vanilla
3 cups powdered sugar
1-3 tablespoons milk, if needed

To Make the Cake:

  • Preheat the oven to 350˚F.  Position the rack to the center of the oven.  Line cupcake pans with paper liners.
  • In a medium bowl, sift together the flour, baking powder and salt; set aside.  In another medium bowl, whisk together the milk and egg whites until well blended.
  • Place the sugar and lemon zest in a large mixer bowl and rub together with your fingers until the zest has moistened all the sugar.  Use the paddle attachment to beat the butter in at medium speed for 3 minutes, until very light.
  • Add in the extracts and then one third of the flour mixture, while continuing to beat on medium speed.
  • Mix in half of the milk-egg mixture, then half of the remaining dry ingredients.  Beat in the rest of the milk and eggs until fully incorporated, then mix in the remaining of the dry ingredients.  Beat at medium speed for a full 2 minutes to aerate.  Evenly distribute the batter into the cupcake pans.
  • Bake for 18-22 minutes (for regular cupcakes) or 10-12 minutes (for miniature cupcakes).  The cupcakes are done when they pass the toothpick test and are springy to the touch.   Cool completely on a wire rack.

To Make the frosting:

  • Puree the raspberries in a blender and then push through a fine mesh strainer to discard the seeds; set aside. Cream together the butter and shortening in a large mixing bowl, with the paddle attachment.
  • Beat in the vanilla and most of the raspberry puree, until fully combined.
  • Stir in the sugar 1/2 cup at a time, mixing thoroughly after each addition, until reaching desired consistency.  Use more or less sugar as needed, and add more raspberry puree to taste.  If the frosting is too thick, beat in milk one tablespoon at a time.

Source:  My Baking Addiction, originally from Dorie Greenspan and Seeded at the Table 

Nicaragua

Nicaragua: Second Day in San Ramon

Early to bed, early to rise, makes a man/woman healthy, wealthy (maybe) and wise. We were advised to bring ear plugs for our stay in San Ramon because truly the cocks crow at dawn…and sometimes in the middle of the night.  I rather enjoyed it, reminding me of the many years on the Iowa farm. Neyda, again prepared a wonderful breakfast for us including fried plantains, pinto gallo, fresh avocado, watermelon, with fresh pineapple juice.  It was sooo good.

Breakfast Day Two San Ramon

Next we were off to Los Pipitos: Center for Children With Disabilities.  My generous travel group delivered supplies for the center.  Los Pipitos works to change local perceptions of children with disabilities and provide children with services.  For more information on Los Pipitos as well as other health care initiatives from Sister Cities of San Ramon (SCSRN), visit http://san-ramon.org/what_we_do/health-care.

Los Pipitos

Next we were off to visit a local entrepreneurship supported by SCSRN, paper-making by local women.  The women utilize discarded paper making beautiful paper and crafts for sale.

Paper Making in San Ramon
Finished Paper Made in San Ramon

After our tour the women sold blank paper in addition to beautiful handmade books, bookmarks, and cards.

Handmade Paper Crafts from San Ramon

Guess what!  It’s time to eat again.  Neyda served fresh tortillas, beets, rice, yucca, peppers and onions.  It’s so interesting to experience the local foods and traditions.

Lunch Day Two

Next we were off to experience another entrepreneurship of jewelry making. The locals make gorgeous jewelry from the local seeds that are beautiful in their own right. We had the opportunity to design and make our own jewelry.  My masterpiece is shown below. Tomorrow we will attend a local craft fair and be able to purchase pieces from local artisans.

Jewelry Making from Local Seeds

Siesta!  The hammock was calling me (although entry was not so graceful) and read Sarah’s Key, on the docket for my next book club discussion.  While the storyline of the book is anything but relaxing, I thought it would be fun to take a picture reading the book in paradise to send to my book club buddies.

Hammock Reading in San Ramon

After my siesta, we were ready to experience Nacatamals, a Nicaraguan dish similar to a tamale.  Can’t wait for another experience to make (and eat) a local delight!

Related Links:

https://fork-lore.com/2012/03/23/plantains-not-an-ordinary-banana/

http://san-ramon.org/what_we_do/health-care