This seems more my style except the spiked part. bhg/recipe/cupcakes/spiked-raspberry-lemonade-cupcakes/ Spiked Raspberry-Lemonade Cupcakes Ingredients 3/4 cup butter 3 eggs 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups sugar 2 teaspoons finely shredded lemon peel 2 tablespoons lemon juice 2 tablespoons raspberry liqueur or milk 2/3 cup buttermilk or sour milk* Red food coloring 1 recipe Creamy Raspberry Frosting Thin lemon wedges (optional) Fresh raspberries (optional) Directions 1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside. 2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring. 3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. 4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. From the Test Kitchen *Test Kitchen Tip: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using. Creamy Raspberry Frosting Ingredients 3/4 cup butter 7 cups powdered sugar 3 tablespoons milk 3 tablespoons raspberry liqueur or milk 5 drops red food coloring Directions 1.Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.
Posted on: Sat, 29 Mar 2014 03:56:34 +0000
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