i am so happy that it is finally starting to warm up in the dc area. for a while it a really really cold for spring time. but this past weekend was actually nice and (relatively) sunny. yippee!!! so when trying to figure out what kind of cupcake to make for april birthdays, i wanted to make something with bright, spring time flavors.
i decided on raspberry and lemon because citrus and berries just scream spring or summer time. but i already made a lemon raspberry cupcake before. remember that one? it was lemon cupcake with raspberry filling topped with lemon buttercream. i didn’t want to make the same one as before because that’s, well, boring.
after much thought, you know because this is a serious situation, i came up with this raspberry lemon cupcake. it’s a simple white cupcake (from a good ol’ box of cake mix), filled with lemon curd, and topped with raspberry swiss meringue buttercream. oh and i garnished it with a lovely little slice of lemon.
not to toot my own horn, but i loved this cupcake. i do tend to like fruity cupcakes, over chocolate ones (crazy, i know), so it wasn’t really a surprise that i like it but it was bright and fruity and perfect for spring time and our april birthdays celebration.
happy birthday to our april birthdays!!!
start by making the lemon curd. i actually used my lime curd recipe just with lemons instead and it ended up working out great and was the perfect amount to fill 24 cupcakes. store the lemon curd in the refrigerator while you work on the rest of the cupcake components. then i moved on to the raspberry puree for the raspberry swiss meringue buttercream. start off with some frozen (or fresh) raspberries and a bit of water in a small saucepan.
cook over medium heat – the raspberries will start to break down.
then allow the raspberries to cook for about 15 more minutes to start reducing the puree/juice.
strain the raspberries with a fine mesh strainer to take out all of the seeds. this is what you’re left with – about 1/2 cup of raspberry puree. allow the puree to cool completely (i just put mine in the fridge).
it’s cupcake time. bake up a batch of white or vanilla cupcakes. you could make some homemade ones or be lazy like me and use a box cake mix. don’t hate.
then fill each cupcake with a bit of lemon curd.
ready to frost…
to make the raspberry swiss meringue buttercream, start with the same base as any other swiss meringue buttercream. for step by step instructions and pictures please visit this post.
then add the raspberry puree that you made earlier.
mix and mix until all of the puree is incorporated – be sure to scrape down the sides of the bowl. the result is this beautiful pink buttercream.
now that the raspberry buttercream is done, you can frost your cupcakes. i used a large closed star tip to frost my cupcakes.
then decorate each cupcake with a slice of lemon and they are ready to serve!