Lemon Raspberry Cupcakes

So I've been slacking. Scratch that, not slacking, BUSY! I'm still in my borrowed kitchen where one of my hosts thinks good frosting comes from a can. Yes, I shudder at the thought as well. So, my husband was home to see his boys this weekend over the holiday and I made these cupcakes for him. And for the blog, since I just haven't posted much lately. Since said husband was home I was preoccupied and didn't add the baking powder. I sprinkled some in the remainder batter and I don't think it did a difference. We decided they tasted like angel food cake, with a pound cake texture with a lemon lovely hint. Went over pretty well, next time though, I think I'll change it up a bit.


Lemon Raspberry Cupcakes (adapted from: My Baking Addiction)
I so stole her presentation, simple and cute.

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
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

Oven to 350.

1. Sift together the flour, baking powder and salt.
2. Whisk together the milk and egg whites in a medium bowl.
3. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
4. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.

Raspberry Buttercream
1/4c (ISH) raspberry juice (I used frozen raspberries, and squished them)
1 stick salted butter – room temperature
1 stick unsalted butter – room temperature
1/2 cup shortening*
1 tablespoon clear vanilla extract
1/2 teaspoon of raspberry extract*
1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
2-4 tablespoons very cold milk (add until you reach desired consistency)

Directions
1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and raspberry puree and combine well.
2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk… one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.