Food & Drink These Lemon & Raspberry Cupcakes Are Beyond Delicious

17:32  27 november  2020
17:32  27 november  2020 Source:   delish.com

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  Delight in this delicious peanut and ginger vegetable noodle salad Packed full of flavours, from nutty peanuts to tart raspberries, this salad is a heavenly bowl of goodness I love the freshness of this noodle salad: it’s full of colour and crunch, and comes with a punchy sweet chilli raspberry sauce. The Maravilla raspberries create the perfect tartness for this sweet chilli sauce, as well as a fantastic bright and completely natural colour. My advice is to make sure you have all of your veg prepped before cooking the noodles so that once they are done, you’re ready to go.

These Raspberry Lemon Cupcakes are deliciously moist, light, and flavorful. My favorite homemade lemon cupcakes , of course. These are completely bursting with fresh, summertime These look delicious and super excited to try them, just curious about using the different types of flour!

One-Bowl Lemon Raspberry Cupcakes ! These are moist, fluffy, and perfect for Summer. Author Ashley Manila. Yield 24 cupcakes . These Lemon Raspberry Cupcakes are light, moist, and Absolutely heavenly delicious !!! So light and lemony ❤ will make them for my daughter’s first birthday!

a close up of a slice of cake on a plate: This Lemon & Raspberry Cupcake recipe has the most delicious Swiss meringue buttercream. © ALICE FEVRONIA This Lemon & Raspberry Cupcake recipe has the most delicious Swiss meringue buttercream.

As much as we love the sponge in this cupcake recipe, it's the Swiss meringue buttercream which simply makes it. Admittedly, it's a little work, but it's so worth it (trust us)!

Yields: 12


For the cupcakes
  • 100 g

    caster sugar

  • 100 g

    butter, softened

  • 2


  • Juice of 1/2 lemon

  • 125 g

    self-raising flour

  • 70 g


  • 1 tsp.

    vanilla extract

For the buttercream
  • 4

    large egg whites (around 120g)

  • 360 g

    butter (softened to room temperature)

  • Pinch salt

  • 1 tsp.

    vanilla essence

  • Food colouring (optional)


  1. Pre-heat the oven to 190ºC (170ºC fan). Line a cupcake tin with 12 cupcakes cases.
  2. Cream together the butter and sugar until it is really pale and fluffy, not just mixed together, about 3 - 5 minutes. Add the eggs one a time, ensuring the first one is incorporated before adding the next. Add the vanilla essence, lemon zest and juice, and the sift in the flour and mix.
  3. Fold in the raspberries, being careful not to make them too mushy.
  4. Divide the batter between cases, and bake for around 20 minutes, or until golden brown.
  5. Remove from the oven and leave them to cool for 10 minutes before removing them from the tin and letting them cool fully before decorating.
  6. To make the buttercream, add the egg whites and the caster sugar to a mixing bowl and whisk to combine. Place the bowl over a pan of simmering water, and continuously stir the eggs and sugar until the sugar is fully dissolved and the mixture no longer has a grainy texture.
  7. Using an electric whisk on a medium to high speed, whisk the mixture until it comes to stiff peaks and cools to room temperature.
  8. Slowly add the softened butter a cube at a time, mixing on a lower speed until it is all combined. Add a pinch of salt and vanilla essence.
  9. Transfer to a piping bag with a nozzle and decorate the cupcakes.

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Zesty lemon cupcakes topped with rich, all natural raspberry frosting. Maybe we should swap out the lemonade stand for a cupcake stand this These Raspberry Lemonade Cupcakes are bursting with fresh, bright, zesty flavor from real raspberries in the frosting and a moist, tender lemon -flavored cake !

This will make one cup of cake flour. Decorate with extra raspberries and serve to people you love! Cupcakes this pretty just beg to be shared 🙂 xoxo. Light and fluffy lemon cupcakes are topped with an incredible homemade raspberry buttercream! Everyone will love these impressive cupcakes .

Vegan Cupcakes .
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