Raspberry and lemon are such a great summer pairing, why not make a cupcake with the two together??
You can't make it with one flavor stronger than the other and this recipe is the perfect combination! The cupcake is topped with a smooth Swiss meringue buttercream, topped with some fresh lemon peel.
Yield: 2 dozen
For the cupcakes:
1¾ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1¼ cups (8 oz.) sugar
Zest of 1 large lemon, preferably organic
1 cup (2 sticks) unsalted butter, at room temperature
3 large eggs, at room temperature
½ cup sour cream
¼ cup milk
Juice of 1 large lemon
For the frosting:
3 large egg whites
½ cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
Pinch of salt
2-3 tbsp. fresh raspberry puree*
Zest of 1 lemon
Candied lemon slices, for garnish
Fresh raspberries, for garnish
Preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder, baking soda and salt. Whisk to blend. In the bowl of an electric mixer, combine the sugar and lemon zest. Mix for about 1 minute on low speed to infuse the sugar with the lemon scent. The sugar should have the appearance of wet sand. Add in the butter and beat on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. In a liquid measuring cup, combine the sour cream, milk and lemon juice. Whisk to blend. With the mixer on low speed, add the dry ingredients in three additions alternating with the wet ingredients, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Divide the batter between the prepared cupcake liners filling each about ¾-full. Bake, rotating the pans halfway through baking, 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan briefly, then transfer to a wire rack to cool completely before proceeding. To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together! This can sometimes take a very long time.)Frost cupcakes as desired, refilling the pastry bag in the same manner as needed.
