Lemonade Cupcakes with Chambord Buttercream Frosting

It’s been a stressful couple of weeks and I love to bake.  I don’t have much of a sweet tooth.  I’m the person who bakes and hands out my goodies.  Baking is more than making cookies and cupcakes and making them look pretty.  For many, baking is an art, but for me it’s therapy.  I love losing myself in a recipe and recreating it into my own.

This week I’ve wanted to create raspberry lemonade cupcakes with a Chambord frosting.  My raspberry sauce, however, didn’t come out the way I wanted, so we just have lemonade cupcakes.  I substituted the raspberry sauce for lemon curd, and man o’ man, it’s still delicious!!

To get the reddish tipped roses, I used a Wilton 22 tip, Wilton sparkle red gel and the Chambord Buttercream frosting.  I learned this trick on Pinterest.  Yes, Pinterest is kind of an addiction these days.  You can find this tip on our “Tips, Tricks & Essentials” board.  Fit the tip in a piping bag, line one side with red gel food coloring and then carefully fill the bag with frosting.  Start with the red line facing upwards and start at the center of the cupcake and go out.

Prep Time: Cook   Time: Level: Serves:
15 min 15-18 min. Easy 12

INGREDIENTS:

  • ½ C         unsalted butter
  • ⅔ C         sugar
  • 3 lg.        eggs
  • 1 tsp      lemon extract (or a ¼ C of lemon juice)
  • 1 ½ C      Flour
  • 1 ½ tsp  baking powder
  • ¼ tsp     salt
  • ¼ C         milk
  • 1              lemon (zested)
  • 1 6 oz. jar of lemon curd

Chambord Buttercream Frosting

  • ½ C         unsalted butter (at room temperature)
  • ½ C         milk
  • 4-6 C      Confectioner’s sugar
  • 1 TBS     Chambord liquor

DIRECTIONS:

  1. Heat oven at 350°F and zest lemon, then set aside.
  2. Beat butter & sugar until light & fluffy
  3. Add eggs, one at a time
  4. Beat in lemon extract until fully incorporated.
  5. In a separate bowl, whisk together lemon zest, flour, baking powder and salt.
  6. On low speed alternately add the flour mixture and milk.  Always begin and end with flour.
  7. Bake for 15 minutes, or until cupcakes are golden brown and then let the cupcakes cool for 5-10 minutes.
  8. Using a piping bag or squeeze bottle, insert lemon curd into three different spots in cupcakes.  Then decorate to your heart’s content.

Frosting Directions:

  1. In a small bowl, cream butter and milk together.  Then add in the Chambord.
  2. Slowly beat in confectioner’s sugar until the frosting peaks.  You may add more Chambord for flavor. 🙂

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