Yield: 24 cupcakes
Ingredients:
Cupcakes:
2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
Fine zest from two lemon
Cupcakes:
2 1/4 cups cake flour
1 Tbsp baking powder
1/2 tsp kosher salt
1 1/4 cups buttermilk, room temperature
4 large egg whites, room temperature
1 1/2 cups sugar
Fine zest from two lemon
1 stick (8 Tbsp) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
1 tsp pure vanilla extract
1/2 tsp pure lemon extract
Frosting:
4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
Pinch salt
2 tsp vanilla extract
Fine zest of one lemon
½-1 cup raspberries, pureed with 1 Tbsp fresh lemon juice, pressed through fine strainer to remove seeds
1-3 tablespoons very cold milk (add until you reach desired consistency)
Preheat your oven to 350º and line cupcake tins with paper liners or spray with non-stick cooking spray. In a large bowl, sift together the flour, baking powder and salt, set aside. In a medium bowl, whisk together the milk and egg whites then set aside.
In a large bowl with a hand mixer, or in the bowl of a stand mixer add the sugar and lemon zest and rub together with your fingers until the sugar is moist and fragrant. Add the butter and beat at medium speed for a full 3 minutes (until the butter and sugar are very light). Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Add in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until just incorporated. Add the rest of the milk and eggs, beating until the batter is well mixed, then add the last of the dry ingredients. Finally, beat the batter for 2 minutes to ensure that it is thoroughly mixed and well aerated.
Fill prepared pans with batter and bake for 18-22 minutes, or until the cupcakes are springy to the touch and a toothpick inserted into the centers come out clean. Cool on wire rack completely before icing.
To make the frosting cream the butter in a large bowl until fluffy. Slowly add in confectioner’s sugar, a few tablespoons at a time, and continue creaming until well blended. Add the salt, vanilla, lemon zest and raspberry puree and mix until well combined. If buttercream is too thick, slowly drizzle in milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.