I’m not a huge fan of lemonade – odd, I know – but add raspberries… and yummy! Since I had seen so many summer recipes for lemonade cupcakes, I figured I would add my own raspberry-yummy-touch-with-liquer-of-course! So, here it is…
“Adult” Raspberry Lemonade Cupcakes
Raspberry Lemonade Cake:
As always, keep it simple and go with the box…
1 cup fresh (organic, if possible) Lemonade
1/3 cup fresh-squeezed Lemon Juice
1/2 cup recently reduced, chilled Raspberry Compote
2-3 tablespoons freshly-grated Lemon Peel
Tangy Raspberry Lemon Buttercream Frosting:
3-4 cups Confectioners’ Sugar
1/2 lb. (2 sticks) Unsalted Butter
1-2 teaspoons fresh-squeezed Lemon Juice
1-2 teaspoons reduced Raspberry Juice (from the compote)
1-2 teaspoons Raspberry Cordial
Try a short straw, it just makes it look so much like a cupcake cocktail – how freakin’ cute!
As always, set out the butter early in the day to reach room temperature so that your frosting is the right consistency!
For the cake, combine the Cake Mix, veggie oil, & eggs. Instead of adding the suggested water, replace at least 1 cup with lightly sweetened Lemonade and up to 1/3 cup with freshly-squeezed Lemon Juice. This will help to cut the slightly overly-sweetened base of the lemon cake. Scoop the batter into cute & summery cupcake cups, adding a dallop of Raspberry Compote to the center of each cupcake. Top each cupcake with some of the freshly-grated Lemon Peel to bake onto the top and add that bit of extra zing! Bake at 350F for roughly 20 mins.
For the frosting, grab that good ol’ Kitchen Aid (or very strong and tireless kitchen buddy) and beat the room temperature Unsalted Butter on medium speed for 2-3 minutes until thoroughly creamy. Next, reduce the mixer speed to low and begin slowly adding in up to 3 cups of the Confectioners’ Sugar – let it get creamy again between each add. Now this is where things get a bit high-school-chem-lab-ish… begin adding just splashes of the Lemon Juice, Raspberry Juice, and Raspberry Cordial in equal quantities. This will quickly reduce the thickness of the frosting, so do this slowly, tasting often, and adding the remainder of the 1 cup of Confectioners’ Sugar, as necessary. In the end, your frosting should taste remarkably similar to sweetened & lightly spiked raspberry lemonade, with a consistency slightly more liquid than a typical buttercream. Once finished, place in the fridge to hold and chill just a bit.
When the cupcakes are entirely cooled and the frosting has cooled to a slightly stiffer consistency, the frosting can be piped onto cupcakes and stabbed with a straw or top with some other cute item. Serve alongside some lemonade with raspberry cordial, on the rocks, and don’t forget to add a “virgin” version of all your sips and sweets if there will be any kids around…Enjoy!!