I did a variation of the lemon raspberry cupcakes from Bon Appetite magazine for Easter.
Lemon Raspberry Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, divided (1 1/2 goes in the frosting)
4 1/2 teaspoons finely grated lemon peel, divided (1 1/2 goes into the frosting)
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided (2 tbs goes into the frosting)
12 teaspoons plus 1 tablespoon seedless raspberry jam (1 tbs goes into the frosting)
Fresh raspberries (for garnish)
But I replaced the the raspberry with a caramel filling, made some slight changes in amounts, and made a buttercream for the frosting. It came out really yummy!
Easter Caramel Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups powdered sugar, divided
3 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
2 tablespoons fresh lemon juice
12 teaspoons caramel sauce
Jelly beans (for garnish)
Happy Easter!
3 comments:
Sounds yummy...I'll let you know how it comes out
I think Easter was invented just to make Jews jealous that they have to give up bread and cake for Passover.
Kidding!
yo, i had one of these! them shits is bangin'! c-
Post a Comment