Thursday, October 13, 2011

Lemon Cupcakes with Fresh Raspberry Buttercream

The month of October is very busy for me for some reason, guess it could be the number of birthdays to celebrate?!?!!...but who knows;) Either way, it gives me a reason to bake! This past week, two of my very close friends celebrated their birthday and for a special surprise I made lemon cupcakes with fresh raspberry butter cream. They were super tasty! I have to say I wanted to really go all out and make a blueberry butter cream as well, but after a lot of searching, I just was not seeing what I liked, not to make with fresh blueberries anyway...I will try those another time, as I really do think they will be fabulous.
Since I did not have much time I used the Lemon Supreme Mix from I think either Betty Crocker or Pillsbury, not 100%?? To be honest, I have yet to make a homemade cupcake from scratch, I guess the timing is a factor...I feel like I would need to make sure they are perfect before is on my list though, for sure! And really you can't beat the box, it is always good, right!?!
Anyway, my frosting of course was homemade as when it comes to that, I am not sure I would buy pre-made ever again. It is just too easy to make your own!
For this recipe, I used the basic butter cream of:
-About 2 to 2.5 cups of powdered sugar (depending on how sweet you want it)
-Two sticks of unsalted butter
-About a teaspoon of vanilla
-Typically I add in a teaspoon of whipping cream, but I was out.
-And finally I would say about 15-20 fresh raspberries. Again, that depends on how bright and colorful you want the frosting to be!
So overall this was super easy for something so delish! Happy Birthday Claire and Karen! Love you Guys, hope you enjoyed!

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