Posted at: 05/17/2013 10:45 AM
Updated at: 05/18/2013 4:29 PM
Lemonberry Almond Supreme Cupcakes
from Helen Annely
Preheat oven to 350°F and line muffin pans with cupcake liners.
2 1/4 Cup Flour
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Cup (1 stick) Softened Butter
1 1/3 Cup Sugar
1 Tsp Almond Extract
1 Cup Raspberry Puree (fresh or frozen thawed)*
3/4 Cup Milk
*Any Berry Puree is fantastic in this recipe.
Whisk flour, baking powder, baking soda, and salt in a small mixing bowl and set aside. Beat butter on high speed until whipped and creamy, beat in sugar about 1/3 cup at a time until well blended. Beat in eggs one at a time until light and fluffy. Beat in almond extract. Beat in raspberry puree. Alternately beat in flour mixture and milk on low until just blended. Pour batter evenly into muffin tins and bake for 15 to 17 minutes or until toothpick inserted in center of cupcake comes out clean. Remove cupcakes from pan and let cool completely on a cooling rack. Frost with Lemon Buttercream.
3/4 Cup (1 1/2 sticks) Softened Butter
3 Cups Powdered Sugar
Zest and Juice of one large lemon
Beat butter on high speed until light and fluffy. Beat in powdered sugar one cup at a time. Beat in lemon juice and zest until smooth and creamy.
**For an added touch sprinkle toasted slivered almonds on top.