Happy Thursday, friends!
With the holiday weekend comes my obligation to make dessert and this past week, I stepped completely outside of my comfort zone to create something citrus-y and fun.
These were meant to be lemon basil cupcakes after I was challenged to make them, but my basil tree looked sad and I didn’t want its’ energy in my cupcakes. And, so we pivot.
I used raspberry extract and I would definitely go for fresh or frozen raspberry next time. I could even see myself re-making these with a raspberry puree in the middle of each cupcake, but for today, I’m giving you step-by-step what I originally made. I was also short on notice and time so I bought the frosting and added flavoring. I have no shame on that one.
WHAT YOU’LL NEED:
Before I give you everything, this is just a reminder that here at SWS, we’ll all about making cooking fun- so, if you’re not a from scratch type of cook, buy a Betty Crocker white cake mix and add in all the flavoring… no one will know ;)
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
3/4 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon of raspberry extract
1 cup of freshly squeezed lemon
1/3 cup of lemon zest
Frosting. I used a premade buttercream
PUT IT ALL TOGETHER:
Preheat your oven to 350 and line your cupcake tray with those little paper liners. The ones I currently have are adorned with poop emojis, so that was nice to see on Jesus’ day. In a mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, lemon juice, raspberry extract and lemon zest. Combine the flour, baking powder and baking soda and let it mix for 2-3 minutes on medium. Fill your muffin cups about 3/4s full and bake those bebes at 350 for 20 minutes.
For the frosting, I’m not ashamed to say that I took a buttercream one from the store, popped it in a bowl, added a pinch of vanilla, lemon and raspberry and whipped it together.
After your cupcakes are cool, pipe your frosting on top, zest a little lemon on top and adorn with a fresh mint leaf. Look at you, all Julia Childs and everything.
I am so excited that tomorrow will be our first ever “Good Mood, Good Food Weekly Meal Plan” for our paid subscribers. Since it’s the first one, ever, I’m going to send it to paid subscribers first, and then release it to everyone else sometime next week for you to see and maybe entice you to upgrade.
A little shameless plug: Our sassy apron line is still 15% off and the Love Yourself Space got some upgrades this week. The new t-shirts and hat are, ::chef’s kiss::. In fact, I’m waiting for mine for top off jeep lyfe :)
I hope you all enjoy your weekend!
I’ll see you Monday with a little Soul.