My dear readers! The blog has been SERIOUSLY neglected these past few weeks, and for that I owe you an apology. I’ve been a busy little beaver this week, from a grad school open house, another unnecessary and excessive trip to Russo’s, and just some general winning!* on my part. I wanted to get in a quick post before the weekend is truly over, so you have something sweet to start your week with.
Lemon Cupcakes with Raspberry Buttercream (recipe below)
One little hint of warm weather and I’m already on to summer baked goods. I really can’t help myself, and luckily these cuties were a huge hit in the land of both boyfriends and baby showers. Perfect for either situation, I’d say. Fluffy, fresh, lemon cakes paired with a light and airy raspberry buttercream. Flip flops! Shorts! Lemonades on the patio! BRING ME SUMMER!!!
Raspberry Buttercream Frosting
2 sticks unsalted butter, softened
1/2 cup milk
6-8 cup confectioner’s sugar
1/8 tsp raspberry extract
pink food coloring
fresh raspberries for garnish
Beat butter and 4 cups sugar on high for 3-4 minutes. Add milk, extract, and food coloring, beat for 2 minutes. Add remaining sugar 1 cup at a time until frosting reaches desired consistency.
*Mom, in case you don’t get the reference (though I hope you do): Charlie Sheen.