raspberry lemonade? Try these scrumptious cupcakes! The glaze is absolutely
of all-purpose flour
of cake flour
teaspoon of baking powder
of butter, softened
powdered sugar until desired consistency
oven to 350 degrees and line pans with cupcake liners.
flour, baking powder, baking soda and salt in a large separate bowl.
butter and sugar in stand mixer then combine eggs, zest, lemon juice, vanilla,
milk and sour cream until smooth.
cupcake liners 2/3 of the way full. Bake for 17-22 minutes or until an inserted
toothpick comes out clean.
Combine all ingredients in a bowl (using a whisk or fork is easiest).
Buttercream: Beat butter until smooth. Add enough powdered sugar to make the
frosting stiff, then slowly add in raspberries. The more powdered sugar the
less likely the icing is to melt in the heat.
glaze over warm cupcakes and let set.
glaze is firm, pipe frosting on top and finish with a fresh blackberry and a