Lemon Raspberry Cupcake
3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter - room temperature
2 cups white sugar
4 eggs - room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2½ tablespoons fresh lemon juice, divided
15 ounces frozen raspberries - thawed
⅓ cup sugar
3-4 tablespoons corn starch
Preheat your oven to 375, dig out your box of paper cupcake liners and drop them into the pans, making sure to have a pleasing color pattern of yellow and orange.
Look up a recipe for self-rising flour because what is even the point when it's just flour and salt and baking powder? Sift the mixture with the additional salt in a bowl and set aside.
Pull out the KitchenAid mixer and beat the butter and the sugar together with the batter paddle until fluffy. Resist the urge to stick your finger into the sweet smelling fluff and lick it, because it will taste like sweet butter and not like it smells, aka, heaven.
Add in the eggs one at a time and beat until each is fully incorporated. Quickly zest a lemon while the eggs are doing their thing, then toss the zest into the mixer along with a sploosh* of vanilla (*we don't measure vanilla in this house).
Slowly add ⅓ of the flour mixture in, quickly juice the zested lemon and then add in half of the milk and half of the lemon juice until combined. Add in another ⅓ of the flour mixture, the rest of the milk and lemon juice, then the remaining ⅓ of the flour. Beat until just combined, don't over mix.
Make the raspberry filling by combining all of the filling ingredients in a bowl.
Drop a spoonful of batter into each of the cupcake liners, a small spoonful of raspberry filling, and then top with a spoonful of batter. Make sure the cupcake liners are about ¾ full, and bake them for about 17 minutes or until a toothpick inserted in the middle comes out clean.
Let the cupcakes cool on wire racks while you make the frosting.
Raspberry butter cream frosting
2 sticks unsalted butter - room temperature
7-8 cups powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream
¼ cup raspberry filling
Wash out your KitchenAid mixer bowl and beat the butter until fluffy. Add in a sploosh* of vanilla and a cup of powdered sugar and beat until thoroughly combined.
If using frozen wild Alaskan raspberries from last season like I did, press the raspberry filling through a sieve with a spoon to remove most of the seeds. Add the de-seeded raspberry filling and heavy cream and beat thoroughly.
Add in the rest of the powdered sugar a cup or so at a time until it's at a consistency and flavor you like - basically the consistency where your husband will complain it's "too sweet" is perfect.
Cut the corner off a ziplock bag, attach your frosting couplers and decorating tip, and fill the bag with frosting. Painstakingly frost a cupcake all fancy and whatnot and realize that 1. this is too time consuming and it's already 9pm, and 2. your coworkers at the potluck won't appreciate the time spent decorating while they are shoving cupcakes into their faces. Frost all of the other cupcakes in a simple spiral.
Tell the husband he can have one if he would like, and roll your eyes at the "too sweet" comment you know is coming because the dude just doesn't like frosting (although I don't think he knows that he doesn't like frosting).
Mumble the teenager's name at the bottom of the staircase, and when he runs downstairs at light speed, screeches to a halt in the kitchen and asks What Do You Want??, raise your eyebrows at him and place your hand on your hip until he spies the completed cupcakes behind you. Keep your eyebrows and hand and hip in place while his shoulders drop and he turns all sweet with platitudes of love and devotion. Enjoy his squirming for a bit before offering him a cupcake.