This round of cupcakes was for my friend’s Ashley Reese my co-worker! Happy Birthday Ashley! She turned 19 today. I made her a sign to wear around her neck, that said “It is my birthday today. She got so many happy birthday’s because of it 🙂 Ashley makes me happy when ever she is working.
Also for my friend Alexa. Alexa turned 20 a week ago. I am late but no less of a happy birthday! Happy 20th Birthday Alexa! Alexa is positive and optimistic I love to hangout with her. Hope you ladies feel celebrated and feel loved from everyone around you. You are enough the way you are.
Here’s the recipe:
note: when I make this recipe I make half the icing recipe because I don’t use all the frosting it calls for.
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 tsp pure vanilla extract
1/2 tsp pure lemon extract
4 sticks unsalted butter, softened
2 pounds confectioners’ sugar, sifted
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.
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.
Slightly adapted from: My Baking Addiction
here’s the link from the blog I got the recipe from