Raspberry and lemon is one of my all-time flavor combinations. Raspberry lemonade, raspberry lemon sorbet, lemon cake with raspberry coulis... seriously yum. I did some experimenting and now I have a new favorite to add to that list: Raspberry Lemon Cupcakes.
There are three components to my raspberry lemon cupcakes: the lemon and raspberry cake part, the raspberry frosting, and the cute raspberry lemon heart toppers. I started with a box mix for the cake; the frosting is from scratch. Affiliate links below.
Raspberry Lemon Cupcakes
Ingredients:
Put the frozen raspberries into a fine mesh strainer over a bowl. Set it aside.
Grind the freeze-dried raspberries to make a powder. (Or buy powdered raspberries from the get-go). I put mine in a ziplock bag and used a meat mallet to pulverize them, which was fine for this purpose. You could also use a spice grinder.
Spoon some raspberry powder into each of space in the heart candy mold.
Follow the directions on the package to prepare the lemon candy melts. Pour the candy into each mold, then use a toothpick to swirl the powder into the melted candy. Let the candy set.
Follow the directions to make the cupcakes. Before putting the batter into the oven, spoon some raspberry powder on top of each cupcake. Use a toothpick to swirl it into the batter. Don't swirl too much - you want some to be visible.
While the cupcakes are baking and cooling, pop the cooled candy hearts out of the mold. Then start the frosting. Press the now-melted raspberries through the strainer until you have 1/3 cup of puree. (Save any extra for something else.)
Whip 1 cup butter until light and fluffy, then add the puree. Blend in enough powdered sugar so the frosting is piping consistency. Transfer it to a piping bag.
Pipe a swirl of raspberry frosting (naturally a beautiful shade of pink!) onto each cupcake, making sure some of the speckled cake still shows through. Put a candy heart on top of each and enjoy!
What's your favorite dessert flavor combination? Let me know in the comments!
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