Recipe for some delish cupcakes that I tried on Easter. These are perfect for Spring! I would recommend using only 2 cups of flour as they turned out a little dense with 3 cups. The vodka is what makes this cake so fabulous so don’t leave it out :) Photo of the Easter cupcakes courtesy of Miss Whitney Willis.
Things You’ll Need:
- 1/2 cup butter
- 1 cup sugar
- 1 egg
- 3 cup flour
- 2 1/2 tsp. baking powder
- 1/2 cup milk
- 2 cup raspberries – fold in
- 1/2 cup vodka
- lemon rind
- cupcake papers
- 1 cup sugar
- 1/2 cup flour
- 1 1/2 milk
- 1 cup butter
- 1 tablespoon raspberry extract
- 1 tablespoon lemon extract
- 3 drops red food coloring
- Fresh Raspberries (optional)
Raspberry Lemon Drop Cupcakes
Lay out cupcake pans with cup cake papers inside.
Cream butter, sugar and egg.
Gradually add the flour and baking powder. Slowly add the milk. Once the batter is evenly combined, add the vodka and shaved lemon rind.
Fold in berries evenly. Drop batter in to cup cake papers.
Bake approximately 20 to 25 minutes at 350 degrees.
Place cupcakes on wire racks to cool for about 20 minutes.
Butter cream frosting
In large sauce pan, mix one cup sugar and 1/2 cup flour until evenly combined. Gradually stir in 1 1/3 cup milk until smooth. Cook over medium-high heat, stirring often until mixture thickens and boils.
Reduce heat to low; cook two minutes, stirring constantly. Remove from heat; cool completely.
In large bowl, with mixer at medium speed, beat one cup butter, softened, until creamy. Gradually beat in milk mixture. Beat in one tablespoon raspberry extract, one tablespoon lemon extract and three drops of red food coloring.
With plastic spatula, frost cupcake with a generous amount in a circular motion.
When serving, add a fresh raspberry to the top or candied lemon wedge for presentation. Enjoy!