Wednesday, September 3, 2014

Raspberry Lemon Cupcake with Raspberry Lemon Compote Filling and Meringue Icing

Lemon Raspberry Cupcakes

2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter or shortening
1 3/4 cup sugar
1 1/2 tsp vanilla
1 tsp lemon extract
4 egg whites
1 1/3 cup buttermilk or sour milk
2 cups fresh raspberries, blended

-Preheat oven at 350*
-Sift together flour, baking powder, baking soda and salt.
-Set aside
-In an electric mixer cream together on medium high butter, sugar, vanilla, lemon and egg whites
- Alternately add flour mixture and buttermilk to the butter mixture on low until just blended
-Stir in raspberries until mixed in well
-put in cupcake liners 2/3 full and bake 17 minutes

Lemon Raspberry Compote 

2 pints fresh raspberries
1 cup sugar
lemon juice from 2 lemons

-In a sauce pan put in all ingredients and simmer until raspberries break down and sauce starts to thicken. 
-Let cool completely before filling

Meringue Icing

5 egg whites
1 cup sugar + 2 tbsp
pinch of salt

- in a double broiler mix all ingredients together
-constant whisking
-cook until all the sugar has dissolved
-put mixture in electric mixer and  mix on high for 8 minutes

Most importantly eat, eat, eat!

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