So this recipe was a special request from a friend named Mary since this was one of the only times we will get to hang out before I go back to school. At her request for ‘something raspberry and lemon’ I went out on a hunt for a recipe online to match. I came across something extremely intriguing, adding the powder of a jell-o packet in order to get that flavor. I thought, might as well, and BOY did it work! The cupcakes came out a wonderful raspberry flavor and a brilliant pink color as well. We threw in some fresh raspberry for fun and topped it with a simple lemon whipped cream to keep them light. Sadly, the whipped cream did not have nearly enough lemon in it and is far to faint of a flavor for my taste. But, oh well, they are delicious either way!
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 stick unsalted butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup whole milk
1 package of raspberry gelatin
1 carton of fresh raspberries
Combine dry ingredients (minus sugar) and set aside. Beat together butter and sugar. Add eggs and other wet ingredients and blend until combined. Slowly add dry ingredients to wet. Fold in raspberries. Separate into cupcake try and bake at 350 F for 15-17 minutes.
Whipped Lemon Frosting
1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoons fresh lemon juice
Combine all ingredients in medium bowl. Using electric mixer, beat to soft peaks.
Thanks for the suggestion Mary, and thanks for the help!
ADDED NOTE: If you don’t have the time/patients/dedication to bake these from scratch, just throw the raspberry jello-packet into a white cake mix from a box!