We are having friends over for dinner tomorrow night. Since I’m fixing Mexican food for dinner, I thought I should go with something refreshing for a dessert. I kept craving a berry-type cake. While I have made lemonade cupcakes before I kinda tweaked the recipe I use and decided to add the berries somehow. Finally came up with this recipe and since Dan is my “trial n error Man”—he gave me his thumbs up!
So Raspberry Lemonade Cupcakes it is!!! Give it a try and see what you think.
RASPBERRY LEMONADE CUPCAKES
1 c. flour
1/2 t. baking powder
1/4 t. baking soda
pinch of salt
Run through a sifter and set aside.
In mixing bowl mix until smooth the following:
1/2 c. sugar
1/4 c. oil
1/3 c. thawed Raspberry Lemonade Concentrate
2 egg whites
Now gradually add flour mixture and 1/4 c. buttermilk and blend well.
Pour into lined muffin tins and bake at 350 for about 22-25 minutes.
Remove from tin immediately and let cool on rack.
(I used my jumbo tin and filled each 1/3 of the way and got 6 large cupcakes)
Raspberry Lemonade FROSTING:
1 stick butter (room temp)
1/4 c. shortening
Blend the two until smooth in mixing bowl.
2 c. powdered sugar–blend and then add 4 T. (or more until smmoth texture) of the thawed Rasp/Lemonade Concentrate
Frost your cupcakes and enjoy!
Kicking my feet up now and enjoying a glass of my fav drink…Italian Soda!