THE SAME WAY I SAY HAPPY BIRTHDAY, HAPPY TUESDAY OR CONGRATULATIONS.
I BAKE.
VANILLA CUPCAKES WITH FRESH RASPBERRY & LEMON BUTTERCREAM FROSTING
VANILLA CAKE
1/2 cup unsalted butter (room temperature)
1 cup of sugar
2 large eggs
2 teaspoons of vanilla
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/2 cup of buttermilk
preheat oven to 350 degrees
place flour and baking soda in a small bowl, set aside
cream the butter in your mixer
add sugar and mix until incorporated
add eggs one at a time, beating after each addition
add vanilla
mix in 50% of flour mixture and 50% of buttermilk until incorporated
add remaining flour mixture and remaining buttermilk
mix batter until smooth, stop to scrape sides of bowl as needed
bake for 12-15 minutes
FRESH RASPBERRY & LEMON BUTTERCREAM FROSTING
2 packages of fresh raspberries
2 lemons
package of powdered sugar
3 sticks of butter (room temperature)
1 teaspoon of vanilla
pinch of salt
PREP
puree raspberries in a blender
using a sieve, strain out all seeds from raspberry puree
use a micro plane to create about a tablespoons worth of lemon zest
juice both of the lemons and set aside
FROSTING
cream the butter in your mixer
add in 1/2 of the powdered sugar and beat until incoporated
slowly add in pureed raspberries and keep mixing
add in lemon zest, salt, vanilla and 3 tablespoons of the lemon juice
add 1/2 of the remaining powdered sugar, and beat until fluffy
*** you might not need all of the sugar, just keep watching & tasting until it's perfect!
*** if your frosting is runny and adding sugar isn't helping, you'll need to remove the mixture from your mixing bowl and set it aside. you need to beat more butter (by itself) before adding the mixture back into your mixing bowl, slowly.
I WAS HAPPY THAT THE RASPBERRIES PROVIDED A NICE PINK COLOR THAT DIDN'T REQUIRE ANY FOOD COLORING.
ONCE AGAIN, THE DOGS WERE MY SHADOWS...AND SAD THAT THEY WERE NOT INCLUDED IN THE "THANK YOU'S"
Posts
