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Description
Tomorrow is Aki's birthday (my sister in law). I know she has a soft spot for lemon and there's a good sale on raspberries at my local supermarket, so I thought to combine the two flavors to make cupcakes! I hope she will like them
Lemon Raspberry CupcakesAdapted from: [link]

Lemon Cake
Ingredients
2 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Directions
Preheat the oven at 350 degrees F and prepare cupcake tins by using liners. Set pan aside.
Combine the flour, baking powder and salt in a bowl.
In another bowl, whisk together the milk and egg whites.
Put the sugar and lemon zest in another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat until the mixture is very light. Beat in the extracts, then add by alternating the flour mixture and the milk-egg mixture. Beat to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake liners and bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean.
Cool before frosting.

Raspberry Buttercream
Ingredients
1 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
2 sticks unsalted butter – room temperature
1/2 cup shortening
1 tablespoon clear vanilla extract
4 cups confectioner’s sugar

Directions
Cream the butter and shortening. Add raspberry puree and combine well.
Add in the sugar and mix thoroughly

Description
Tomorrow is Aki's birthday (my sister in law). I know she has a soft spot for lemon and there's a good sale on raspberries at my local supermarket, so I thought to combine the two flavors to make cupcakes! I hope she will like them
Lemon Raspberry CupcakesAdapted from: [link]

Lemon Cake
Ingredients
2 1/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Directions
Preheat the oven at 350 degrees F and prepare cupcake tins by using liners. Set pan aside.
Combine the flour, baking powder and salt in a bowl.
In another bowl, whisk together the milk and egg whites.
Put the sugar and lemon zest in another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat until the mixture is very light. Beat in the extracts, then add by alternating the flour mixture and the milk-egg mixture. Beat to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake liners and bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a toothpick inserted into the centers should come out clean.
Cool before frosting.

Raspberry Buttercream
Ingredients
1 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
2 sticks unsalted butter – room temperature
1/2 cup shortening
1 tablespoon clear vanilla extract
4 cups confectioner’s sugar

Directions
Cream the butter and shortening. Add raspberry puree and combine well.
Add in the sugar and mix thoroughly