Let Them Eat Cake (or at least let Tina)

Again, I find myself blogging a recipe for a friend.  I really need to be more attentive to the blog overall, but at least these excuses get me here, and usually with good "Food Porn" pictures.  The truth is, I'm just terminably short of time and most posts are an excercise in procrastiantion.

That being said, I'm not usually a huge procrastinator, especially when under the gun for a craft show deadline (like this weekend), but some things just beg for attention.  Tina, my friend, is definitely one.  How can you deny a girl in love a little indulgence.  Tina is a rare bread, dealt a tough hand.  She is full of talent and love and pain and her perserverance can be inspiring.  On days like today when I am in horrible pain, stressed with a "to-do" list and unmotivated, I think twice before complaining because I know to whom I pale by comparison.  I am reminded of all I have and all I can do and how I have no right to complain.  Long story long, Miss Tina asked for this yummy recipe, so here it is.
The cake and cupcakes are the same recipe, you just have to watch that cake for doneness because honestly, I don't remember how long I baked it in the transition.  I probably compared a few recipes to their cupcake couterparts and went from there.

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.

Now, for the cake:

I used 2 - 9 inch round cake pans and sliced each layer to fill with raspberry filling.  Between the 2 cakes is a layer of Lemon Curd.  Unfortunately, I did not photo the final product before it was cut.  What a shame.  I guess that leaves something to look forward to next time around.