food

Raspberry Lemonade Cupcakes

Raspberry vanilla cupcakes with a lemon buttercream frosting and sprinkle of freeze dried raspberries.

food

Raspberry Lemonade Cupcakes

Raspberry vanilla cupcakes with a lemon buttercream frosting and sprinkle of freeze dried raspberries.

Ingredients

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters (1 1/2 cups) of fizzy lemonade
  • 125 milliliters vegetable oil
  • 125 grams of butter
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon citric acid (to sprinkle)
  • 500 grams of frozen raspberries
  • 1 cup crushed freeze-dried raspberries
  • 1 teaspoon lemon essence
  • 5 drops yellow food dye
  • Zest of 1 lemon
  • 1 batch of fluffy buttercream frosting
  • 1 teaspoon lemon essence

Steps

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
  3. Turn mixer on low speed and allow it to mix for a couple of minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand-like texture.
  4. Next, add lemonade, eggs, yogurt, oil, yellow food dye, lemon essence, and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
  6. Scrape down the bowl, add fresh lemon zest and mix for another 20 seconds.
  7. Add a tablespoon of frozen raspberries to each cupcake liner and then scoop batter filling up about 1/2 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  8. Bake for 20-25 min or until a toothpick inserted comes out clean.
  9. Allow them to cool completely on a wire cooling rack before frosting.
  10. While your cupcakes are baking and cooling prepare your buttercream frosting by adding yellow food gel and lemon essence.
  11. Mix until well combined.
  12. To frost your cupcakes fit the end of your piping bag with a round tip and frost in a swirl motion as demonstrated in the video. Finish off with a pinch of citric acid (it's very strong so just a pinch) and sprinkle with crushed freeze-dried raspberries.