Pink, lemonade, and cupcakes. This is a combination I just can’t pass up. With spring air teasing us but weather still cool enough to use an oven, these cupcakes are the perfect sweet treat to get you through until summer break!
Cupcakes:
1 cup butter, at room temperature
2 cups sugar
4 eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Grated zest and juice of a lemon
1 cup milk, divided
Preheat the oven to 375 degrees and line 24 muffin tins. In a large bowl, mix the butter, sugar, and lemon zest until light and fluffy. For best results use an electric mixer. Then beat in the eggs one at a time and add the vanilla.
In a second smaller bowl, combine the flour, baking powder, and salt. Add this to the butter mixture one third at a time, alternating with half the milk and half the lemon juice after each of the first two additions of flour. Beat until only just combined.
Fill the tins about half way and bake for twenty minutes, until springy to the touch. You can tip the cupcakes out of their tins to allow them to cool and be sure to let the cupcakes cool completely before frosting.
Pink Raspberry Frosting:
1 cup fresh raspberries (or thawed from frozen)
1 cup butter, at room temperature
3 cups confectioners’ sugar
Use a blender or food processor to puree the raspberries until smooth. In a bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. If you think the frosting needs it, add a splash of water, but only a tablespoon or two. Spread on the cupcakes once they are completely cool and enjoy this delicious little prelude to summer!
Gloria is a senior business administration student at SUNY Oswego. She is involved in a number of organizations on her campus including the American Marketing Association and Phi Beta Lambda. To Gloria, fashion is an outlet of expression for individuals to share their own unique selves with the world.
Gloria G. has 12 post(s) on RTR On Campus
