Cupcakes are a great Valentine's Day treat to give to family, friends, students, and of coarse the sweetheart in your life. I took the basic cupcake recipe and added a little umph to it. Raspberry and lemon are two complementary flavors that I felt were perfect for portraying the sweet, zesty, light side of Valentine's day...if there is such a thing.
Ingredients
Cupcake Batter
1 c. butter softened
1 tbs. vegetable oil
2 c. sugar
3 c. cake flour sifted
1 tbs. baking powder
1/2 tsp. salt
4 eggs
1 c. milk
1 tsp. vanilla extract
1/2 tsp. lemon extract
juice of 1/2 lemon
1 tsp. of lemon zest
Frosting
1/2 stick of butter(softened)
1/2 block of 8oz. cream cheese (softened)
1/4 c. to 1/2 c. of raspberry preserves (add according to your sweetness factor/likeness)
1 c. to 2 c. of confectioner sugar (add according to your sweetness factor/likeness)
Fresh raspberries for garnish
Instructions
Preheat oven to 350º F.
Prep large cupcake pan(s) with large cupcake liners.
Cream butter and oil together. Gradually add sugar, creaming until light and fluffy.
(Beat 1 to 2 minutes with electric mixer or longer by hand). Sift flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add lemon juice and zest. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth.
Pour batter into large cupcake pan. Bake for 12 to 14 minutes or until a toothpick comes out clean if tested. Cool in pans for 10 minutes. Remove from pans and finish cooling on racks.
Cream butter and cream cheese together. Add raspberry preserves. Gradually add in confectioners sugar. Once level of sweetness and thickness of frosting is achieved to your desire frost cooled cupcakes. Garnish cupcakes with raspberries.
Handout to family, friends, students, your special someone and enjoy!
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