Granted, I lost my virginity in the kitchen ages ago. Cooking is always a new and exciting adventure with variety being the spice of life. Don't be asking for a repeat performance from this gal. It's rare you get the same thing twice, even when I try, but baking is a different story. It's an exact science. There's a rule book and the price for not following it can reward you with morning after regrets.
I am here to testify that my first time was legendary. Fireworks, sparklers, rock my world, lick your lips fantastic. So much so, I will definitely be replicating this experience in the near future. Don't beieve me, give this move a try for yourself.
Lemon Cupcakes with Raspberry Crème Frosting
• 1 cup butter ,softened
• 2 cups sugar
• 4eggs
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 3 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream
• 2 1/2 tablespoons fresh lemon juice
Directions
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon zest, juicel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups ¾ full of batter. Bake at 375 degrees F for 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
Raspberry Buttercream Frosting:
• 1 pound unsalted butter, room temperature
• 5 cups powdered sugar
• 2 tablespoons raspberry extract
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and extract. Mmix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
