Lemon and Raspberry Cupcakes
Lemon and raspberry cupcakes consist of moist lemon cake, raspberry jam filling, and a bright raspberry Swiss meringue buttercream.
Ingredients
Instructions
Place raspberries, sugar, and lemon juice in a medium saucepan over medium heat for 10-12 minutes until boiling, mash with a wooden spoon to help break down the berries. Whisk together the cornstarch and water in a small bowl, then stir into the jam. Cook for an additional 1-2 minutes until thickened. *Option to press jam through a metal mesh sieve while its still warm to remove the seeds. Transfer jam to a heat proof container or bowl to cool completely before assembling cupcakes. Jam can also be made ahead and stored in air tight container.
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Oven: This recipe was written for a conventional oven (top and bottom heat). For convection fan ovens, reduce the temperature by 25 degrees and begin checking for doneness 75% of the way through baking.
Weigh your flour: The measurement I use: 1 cup of flour equals 125 grams. This amount can change based on a different baker’s recipe or using a conversion tool. The weight listed in the recipe is how it was tested and should be used for accuracy.
Different brands of flour are made with soft or hard wheat and have varying levels of protein, ranging from low to high. This can change the final result of a baked good, giving different outcomes on the same recipe. I list the level of protein in the ingredients, the brand of flour tested with and a link to My Baking Ingredients for additional details. When choosing a flour, look at the protein level on the back of the bag and consult the recommended amount for the recipe.
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Reviews from the Original Source
These cupcakes are beautiful and delicious! I loved the tart raspberry flavor in the icing and the berry on top. What a great flavor profile with the lemonade cake. Once you eat one, you are definitely going to want another one.
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