Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes is a dessert that serves 12. One portion of this dish contains about 4g of protein, 1g of fat, and a total of 425 calories. For 55 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Several people made this recipe, and 100 would say it hit the spot. This recipe from Bakers Royale requires all purpose flour, baking soda, cocoa powder, and vanillan extract. It is an inexpensive recipe for fans of American food. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 17%, this dish is not so spectacular. If you like this recipe, you might also like recipes such as Raspberry Lemon Cupcakes, Lemon- Raspberry Cupcakes, and Lemon Raspberry Cupcakes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Position a rack in the lower third of the oven. Heat the oven to 350 degrees.To make cupcake: Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add half of the water into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Pour batter into 11 wells and transfer remaining batter into a cup with a pouring spout and fill a mini donut pan 2/3 of the way up in each well. Bake cupcakes for 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Bake mini cupcake donuts for 10 minutes. Set the pans on a rack to cool. Frost the cupcakes when they are completely cool.To make lemon frosting: Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add in lemon curd and mix to combine.Assembly: Core out center of cooled cupcake and fill with raspberry preserves. Pipe frosting to desired finish.

 

Step by step:

1. Position a rack in the lower third of the oven.

Heat the oven to 350 degrees.To make cupcake

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine.

2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute.

3. Add half of the water into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

4. Pour batter into 11 wells and transfer remaining batter into a cup with a pouring spout and fill a mini donut pan 2/3 of the way up in each well.

5. Bake cupcakes for 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean.

Bake mini cupcake donuts for 10 minutes. Set the pans on a rack to cool. Frost the cupcakes when they are completely cool.To make lemon frosting

1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a Kitchen

3. Aid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.

4. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again.

5. Add salt and vanilla and mix to combine.

6. Add in lemon curd and mix to combine.Assembly: Core out center of cooled cupcake and fill with raspberry preserves. Pipe frosting to desired finish.

Nutrition Information:

covered percent of daily need