Ingredients
Serves 10
- Cupcake Mix:
- 8 ounces unsalted butter
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 cups granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 cup sour cream
- ½ cup milk
- 3 & ¼ cups plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 & ½ cups fresh or frozen raspberries
- Lemon cheese cream frosting:
- 12 ounces cream cheese
- ½ cup unsalted butter (soft)
- ½ tsp lemon extract
- 4 & ½ cups of icing sugar
- 2 tbsp lemon juice
- 1 tsp lemon zest
- Preheat M series oven to 185 degrees Line two cupcake tins with paper liners
- Using the stand mixer, attach the paddle attachment & beat the butter, vanilla & lemon extract, sugar, lemon zest on medium speed for approx. 2 minutes (level 3-4) until light and fluffy. Add in the eggs, On the low speed 1-2 beat in the sour cream & milk.
- Turn mixer off & add in 4 cups of flour, baking soda, baking powder and salt. Gently fold the dry ingredients into the batter until just combined.
- Fold in the raspberries with a spatula then spoon contents into each paper liner and put in oven for 20-22 minutes. Checking the centre of the cake with a wooden toothpick. Once cooked remove and cool on a cooling rack
- Using the stand mixer & paddle attachment again, beat the cream cheese, butter & lemon extract on a medium speed for two minutes (level 3-4). Reduce speed and add sugar, adding in the lemon zest and juice and increase to medium speed for 1-2minutes.
- Once cupcakes have cooled, using a piping bag add the icing and decorate with a small lemon quarter and a raspberry.
