Lemon Raspberry Cupcakes

Here is another leftover cupcake for you!  Leftover lemons and leftover raspberry pie filling = lemon raspberry cupcakes.  I have been wanting to experiment with lemon curd for quite some time now, so the pile of lemons in my fridge proved useful.  A light and refreshing cupcake resulted from my endeavors!  


Cake:

1/4 cup water

1/2 cup buttermilk

1/2 cup oil

1 tsp vanilla extract

1 cup sour cream

4 egg whites

1 box white cake mix

Lemon Curd Filling:

1/2 cup unsalted butter

1/2 cup lemon juice

zest of one large lemon

3/4 cup granulated sugar

1 tsp cornstarch

6 large egg yolks

Frosting:

1 cup butter, softened

1/4 cup raspberry pie filling

1 tsp raspberry extract

3-4 cups powdered sugar

1.  Begin by making lemon curd filling.  Melt butter in medium sauce pan over medium-low heat.
2.  Remove from heat and add the lemon juice and zest.
3.  Combine sugar, salt, and cornstarch in small bowl and add to the mixture.
4.  Whisk in egg yolks until smooth and return to heat.
5.  Cook over medium-low heat for roughly 10 minutes or until the mixture has thickened and coats the back of a spoon.  Do not allow mixture to boil!
6.  Once thickened, strain the mixture through a fine mesh strainer into medium bowl.  Allow to chill completely before using.
7.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
8.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
9.  Add eggs whites; whisk to combine.
10.  Slowly add the white vanilla cake mix while stirring.
11.  Fill cupcake liners 3/4 full, and bake for 13-17 minutes or until a toothpick inserted into the center comes out clean.
12.  Place cupcakes on wire rack to cool completely.
13.  After cupcakes are cooled, using an apple corer, remove center of cupcake and fill with lemon curd filling.
14.  To make frosting:  beat butter until light and fluffy; add raspberry pie filling, raspberry extract and powdered sugar; beat until desired piping consistency is reached.
15.  Pipe onto cooled and filling cupcakes.

Source:  Lemon curd recipe courtesy of Annie's Eats

French Toast Cupcakes

I'm going to apologize in advance for not having a picture of this cupcake, but the thought crossed my mind after they were shipped off to be devoured!  This cupcake is something totally outside the normal realm of chocolate and vanilla.  This cupcake can do double duty as breakfast and/or dessert.  I was thrilled when finally someone asked me to bake these because I was dying to do something other than red velvet (trust me my red velvet is delicious, but I needed a change of pace!).  Hope you enjoy this tasty little number!


French Toast Cupcakes
Cake:
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
2 eggs
1 tsp maple extract
1/2 cup half & half, divided


Glaze:
1/4 cup pure maple syrup
1 tsp ground cinnamon


Whipped Cream Buttercream:
1/2 cup butter, softened
1/2 cup solid vegetable shortening
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
2 tsp ground cinnamon
4 oz heavy whipping cream


1.  Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2.  Combine flour, baking powder, cinnamon, and salt in a mixing bowl.  Whisk to distribute ingredients and set aside.
3.  In a large bowl, whisk together sugar, butter, and eggs until combined.  Add maple extract and whisk until combined.
4.  Add 1/3 flour mixture to butter mixture, followed by 1/4 cup half & half, 1/3 flour mixture, 1/4 cup half & half, and final 1/3 of flour mixture.  Whisk until smooth.
5.  Fill cupcake liners 3/4 full with batter and bake 18-24 minutes or until toothpick inserted into center comes out clean.
6.  Cool cupcakes for 10 minutes on wire rack.
7.  Combine ingredients for glaze and brush warm cupcakes with glaze.
8.  Finish cooling cupcakes completely.
9.  Whipped cream buttercream:  cream shortening and butter until fluffy; add powdered sugar and cream until well blended; add salt, vanilla extract, cinnamon, and whipping cream; beat at high speed until frosting is fluffy.
10.  Pipe onto cooled cupcakes.


Source:  Cupcake adapted from BakeSpace French Toast Cupcake & Frosting adapted from Wilton's Extra Special Buttercream Icing