Ever since the Wiz Khalifa song came out, all I’ve been reading over twitter and facebook is “Black and Yellow, Black and Yellow, Black and Yellow.” Well, you know what? Pink and Yellow is better!Here is a recipe for some Lemon and Raspberry cupcakes that come out in gorgeous pink and yellow colors. Taken from the blog of Cherry Tea Cakes.
Position rack in center of oven and preheat to 350°F. Line 24 cupcake tins with paper wrappers Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.
Divide batter among prepared pans along with a dollop of raspberry jam. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
My favorite part of the recipe is the frosting. This recipe is awesome because the frosting comes out so fluffly and flavorful. Goes great with the lemon cupcakes.
1 teaspoon vanilla
a pinch of salt
4 cups confectioners’ sugar
Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.