Raspberry Lemonade Cupcakes w/ Frosting
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 257.5
- Total Fat: 8.4 g
- Cholesterol: 43.2 mg
- Sodium: 268.1 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 0.8 g
- Protein: 2.2 g
View full nutritional breakdown of Raspberry Lemonade Cupcakes w/ Frosting calories by ingredient
Introduction
Lemon Cupcakes with a raspberry gel filling & vanilla frosting. Lemon Cupcakes with a raspberry gel filling & vanilla frosting.Number of Servings: 15
Ingredients
-
1 box Betty Crocker SuperMoist lemon cake mix
3 eggs
1/3 C oil
2 packets Kool-Aid lemonade mix
1 1/2 C frozen raspberries
2 T cornstarch
2 large egg whites
1 C sugar
1/3 C water
1/4 t cream of tartar
1/8 t salt
1 t vanilla extract
Directions
Cupcakes:
Prep the lemon cupcakes according to the Betty Crocker cake mix instructions, mix in 2 packets of lemonade Kool-Aid mix.
The Kool-Aid will give the lemon cake a really vibrant flavor, & the acid in the Kool-Aid reacts with the base in the cake mix (lots of bubbles) which makes the cake a bit airier. I find Kool-Aid brand works best.
Add the batter to cupcake tins.
Bake the cupcakes at 350 for about 20 minutes. The cupcakes should be puffy and bright yellow with almost no browning.
Raspberry Filling:
In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling.
Mix cornstarch with a small amount of water and wisk into warm raspberries. You may not need all the cornstarch, and too much will make the filling gritty. Start small.
Cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
Italian Meringue Icing:
Although this tastes just like a classic 7-minute icing, it’s a lot simpler to make.
Add sugar, water, salt, and cream of tartar to a saucepan.
Bring to a boil; boil till the sugar is totally dissolved.
While the water/sugar mixture is coming to a boil, place the egg whites into a mixing bowl.
Whisk till they’re white and foamy, but not stiff.
With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. The icing will gradually thicken, and increase in volume.
Stir in the vanilla extract.
Assembly:
Fill the cupcakes with the raspberry filling using pastry bag and a cupcake filling tip.
Spread the icing on the cupcakes. Lift the spreader gently, to leave a peak.
Prep the lemon cupcakes according to the Betty Crocker cake mix instructions, mix in 2 packets of lemonade Kool-Aid mix.
The Kool-Aid will give the lemon cake a really vibrant flavor, & the acid in the Kool-Aid reacts with the base in the cake mix (lots of bubbles) which makes the cake a bit airier. I find Kool-Aid brand works best.
Add the batter to cupcake tins.
Bake the cupcakes at 350 for about 20 minutes. The cupcakes should be puffy and bright yellow with almost no browning.
Raspberry Filling:
In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling.
Mix cornstarch with a small amount of water and wisk into warm raspberries. You may not need all the cornstarch, and too much will make the filling gritty. Start small.
Cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
Italian Meringue Icing:
Although this tastes just like a classic 7-minute icing, it’s a lot simpler to make.
Add sugar, water, salt, and cream of tartar to a saucepan.
Bring to a boil; boil till the sugar is totally dissolved.
While the water/sugar mixture is coming to a boil, place the egg whites into a mixing bowl.
Whisk till they’re white and foamy, but not stiff.
With the mixer on high speed, pour the boiling sugar syrup into the bowl in a thin stream. The icing will gradually thicken, and increase in volume.
Stir in the vanilla extract.
Assembly:
Fill the cupcakes with the raspberry filling using pastry bag and a cupcake filling tip.
Spread the icing on the cupcakes. Lift the spreader gently, to leave a peak.