If fruit were celebrities, raspberries and lemons would be Seal and Heidi. One's sweet, the other a little tarty (in a fabulous knickers kinda way), and you just WANT them to be together. These cupcakes are delicate, loaded with raspberry flavour, and full-on pretty.
Here's how I made them:
3/4 cup butter, softened
1 cup granulated white sugar
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh raspberries plus 12 for garnish
1 cup icing sugar
2 tbsp lemon juice
While the oven preheated to 350 degrees (F), I creamed the butter and sugar (I used my stand mixer, but this recipe could be done by hand too). Next I added the oil, milk, egg, and vanilla and mixed well. In a separate mixing bowl, I mixed together the flour, baking powder, baking soda, and salt, and gradually added the dry ingredients to the batter, mixing thoroughly. To finish the batter, I mixed in the raspberries so that they broke down and turned the batter a smashing pink colour!
I greased a king size muffin pan and filled each cup two-thirds full, ending up with 12 cupcakes. They baked until a toothpick poked in the centre came out clean (that was 25 minutes in my oven), then they cooled in the pan for about 15 minutes and finished cooling on a wire rack.
To make the glaze, I stirred together the icing sugar and lemon juice in a small bowl and poured it over the almost cooled cupcakes by the heaping tablespoonful, using a cutting board underneath the cooling rack to catch the drips. Then each cupcake was topped with a fresh raspberry. Hello, pretty.
This is the time of year for fresh raspberries, so eat 'em while you can get 'em, I say! We've been eating loads of them around here because, as Mr. Heidi says, you're never gonna survive unless you get a little crazy.
What are you doing with all those gorgeous raspberries?