Raspberry Lemon Cupcakes
- 1/2 cup raspberries (blended into a puree and pushed through a fine mesh sieve to remove seeds)
- 1 stick salted butter – room temperature
- 1 stick unsalted butter – room temperature
- 1/2 cup shortening
- 1 tablespoon clear vanilla extract
- 1/2 teaspoon of raspberry extract
- 1 1/2 pounds confectioner’s sugar (powdered sugar, 10x)
- 2-4 tablespoons very cold milk (add until you reach desired consistency)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Raspberries (1/2 cup)
- Cooking & Baking
- Clear vanilla extract (1 tablespoon)
Confectioner’s sugar (1 1/2 pounds)- Raspberry extract (1/2 teaspoon)
- Shortening (1/2 cup)
- Dairy
- Butter, salted (1 stick)
- Butter, unsalted (1 stick)
- Milk (2 tablespoons)
Preparation
Read recipe preparation on mybakingaddiction.com
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Recipe Stats
Published June 8, 2010 (2 years ago).
94 people saved this recipe.
