Saturday, September 3, 2011

Raspberry Filled Lemon Cupcakes with a Lemon Raspberry Glaze

By Sarah

For our raspberry week, I decided to make a raspberry filled lemon cupcake.  I know a lot of people make their cake from scratch, but I have found a cookbook with semi-homemade delicious recipes that taste amazing.  A few months ago, I stole my mother's Cake Mix Doctor by Anne Byrn cook book which is where the lemon cake recipe came from.  I love this book!! and seriously no one ever guesses it's from a mix! 

When I decided I wanted to do lemon and raspberry together, I wasn't sure how I wanted to incorporate the two flavors together.  That's when I decided to fill it with raspberry preserves. I have filled cupcakes after I've baked them, but because I had never tried baking it with the filling already in the middle, I decided to try it. However, it didn't turn out like I had hoped.  The raspberry preserves fell straight to the bottom.  Although it was at the bottom, it was still delicious! 

The icing I decided to make was a lemon raspberry glaze which I thought complimented the cupcake nicely.  It was lemony, yet sweet with a slight raspberry flavor. I took them to work and everyone that tried them, loved them.  They thought they would be a great spring or summer flavor to try. 

My recipe is based on Susan's Lemon Cake
from The Cake Mix Doctor by Anne Bryn

Raspberry Filled Lemon Cupcake
1 package yellow cake mix (I prefer Pillsbury Moist Supreme Yellow Cake Mix)
1 package lemon gelatin (3 oz)
2/3 cup vegetable oil
2/3 cup hot water
4 large eggs
Raspberry preserves

1.  Preheat oven to 350 degrees F.
2. Place cake mix, gelatin, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed for 3 minutes, until well blended. Fill cupcake holders about half way with batter.  Then put a small spoonful of preserves on top.  Cover the preserves with more batter until cupcake holder is about 3/4 full.  
3.  Bake for about 19 minutes or until a toothpick comes out clean.
4. Cool cupcakes before icing.

Raspberry Lemon Glaze
1.5 cups powdered sugar
2 T lemon juice
1 teaspoon lemon zest
1 T raspberry preserves
24 Fresh Raspberries

1. Mix all ingredients together except the fresh raspberries and drizzle onto cupcakes with a spoon. Top with a fresh raspberry.

No comments: