Sweet Summertime Treat

Tonight I was a little bored sitting around the house with Christian and his Phi Psi brothers so what did I do? Decided to bake these little treats! The cake is a lemonade inspired cake with a raspberry icing and the boys raved about them!

Personally, I thought the cake was pretty good but I think next time I make them I'll use less sugar than the recipe calls. Also, I wasn't a huge fan of the icing. Next time I'll make the icing whipped cream based rather than using confectioner's sugar like this recipe calls for.

Here's the recipe!

Lemonade Cupcakes:
1 cup Butter
2 cups Sugar*
4 Eggs
1 teaspoon Vanilla Extract
3 cups Flour
2 teaspoons Baking Powder
1 cup Milk
1 lemon - grate for zest and squeeze lemon juice

Preheat over to 375 degrees.
In large bowl mix butter, sugar, and lemon zest using an electric mixer until light and fully. Beat in eggs and vanilla extract. 
In a second bowl combine flour and baking soda. Add to butter mixture alternating with the milk and lemon juice. Beat until combined.
Put paper cupcake cups into a muffin tray and fill the tins a little more than half way. Bake for 20 minutes.
Cool completely before frosting.

*You might be able to get away with just 1 cup of sugar.

Pink Raspberry Icing:
1 cup Fresh Raspberries
1 cup Butter
3 cups Confectioner's Sugar

Use a blender to puree the raspberries until smooth.
In a bowl, beat the butter and half of the sugar until smooth.
Add raspberries then more sugar until fluffy. 
Spread onto cupcakes.


What's your favorite cupcake recipe?

With love,