![]() ![]() They’re sweet, tangy, and bursting with juicy berries in every bite. C’est la vie!īut let’s talk about why you’re really here: dessert! More specifically, these luscious lemon and raspberry cupcakes. I also need to start packing… but knowing me I’ll leave that for last minute and then have a complete meltdown. Did I tell you I’m even taking a baking class over there? I can’t wait to come home and share what I learn with you. That way I have plenty of new stuff to tempt you with while I’m eating my way through the city of light (or as I like to call it, the city of wine and cheese). My goal is to shoot 6 new recipes and hopefully even get a little editing done. TGIF! What are your weekend plans? Are you doing anything fun and Summery?!īecause I leave for Paris in 6 days, it’s a work weekend for this girl. A must try for lemon lovers! Lemon Raspberry Cupcakes Recipe Increase the speed to medium, add the milk and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.These Lemon Raspberry Cupcakes are light, moist, and sunshiny sweet! Topped with lemon cream cheese frosting, lemon slices, lemon zest, and fresh raspberries, they’re the perfect Summer dessert. Reduce the speed to low, gradually add the confectioners’ sugar, and beat until incorporated. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until light and fluffy, 2 minutes. Check your cupcakes early.ġ cup (2 sticks) unsalted butter, slightly softened but still cool *For high altitude baking make the following adjustments:ĭecrease baking powder to ½ tsp baking powderīaking time may be a few minutes less. Transfer the pan to a wire rack and cool completely before frosting with vanilla frosting. Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.ĭivide the batter evenly among the cupcake liners and bake until the tops are just dry to the touch, and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Reduce the speed to medium-low, slowly add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. In a small bowl, stir together the milk and vanilla. ![]() In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Line a 12 cup cupcake pan with paper liners. ½ cup (1 stick) unsalted butter, slightly softened This one is her signature vanilla cupcake, which is the exact recipe they serve at Sprinkles locations! These classic confections are perfect for kids’ birthday parties, bake sales, or wedding or baby showers-and guess what? The frosting isn’t as intimidating as it seems.Ĭheck out the video to see how the cupcakes are made, then let me know how your baking goes in the comments. I had the opportunity to meet Candace when we were both in Sun Valley this summer, and she was gracious enough to come in the kitchen and show me a couple of her favorite recipes. Candace Nelson, the founder of Sprinkles cupcakes, is one of them, too: I’ve been a huge fan of hers ever since having my first fluffy, perfectly frosted cupcake several years ago, and now my kids can’t get enough of her cupcakes either. There are only a couple of food personalities that I’d get truly starstruck meeting in person: Martha Stewart, Ottolenghi and Ina Garten (and maybe even her husband Jeffrey), to name a few. ![]()
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