Sprinkle with Murder:
This week we’re cooking the book Sprinkle with Murder by Jenn McKinlay. A cozy mystery about Melanie and Angie, two bakers who have to clear their name after a bride is poisoned by one of their cupcakes.
On page 60, Melanie is baking lemon cupcakes with raspberry buttercream frosting, and that’s exactly what we’re making, but with a twist. We’re using The Tickled Taste Bud’s gluten-free recipe. These cupcakes are so good I’ve been told they could simultaneously solve world hunger and rekindle broken marriages. (Yes, this is a direct quote.)
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
Ingredients
For the Cupcakes:
- 1/2 c. Bob’s Red Mill 1to1 gluten-free all-purpose baking flour
- 1 stick butter, softened
- 1 1/2 c. granulated sugar
- 3 eggs
- 1/4 c. sour cream
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1 TBSP. lemon zest
- 1/2 c. lemon juice
- 1/4 c. milk
- 1/2 tsp. salt
- 2 tsp. baking powder
For the Frosting:
- 2 sticks butter, softened
- 2 oz. cream cheese, softened
- 1 tsp. vanilla extract
- 1 TBSP. heavy whipping cream
- 1 c. fresh raspberries or frozen
- 6 c. powdered sugar
Instructions
Cupcake Batter
- Preheat your oven to 350º F.
- Line your cupcake pan with any cupcake liner.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and sugar until smooth.
- On medium speed, beat in 1 egg at a time, blending in between eggs.
- Add in the sour cream, vanilla and lemon extracts, lemon zest, lemon juice, and milk.
- In a separate small bowl, whisk together gluten-free flour, salt, and baking powder.
- Slowly add the dry ingredients to the wet ingredients and blend on medium/high speed until the batter is smooth.
- Scoop batter into each cupcake well about 3/4 of the way full.
- Bake for about 18-20 minutes. (Make sure to check with a toothpick!)
- Remove cupcakes after 5 minutes and place on a wire rack. Do not frost until your cupcakes have completely cooled.
Frosting:
- First, make sure both the butter and cream cheese are softened before using.
- In a bowl, beat the softened butter and cream cheese together until smooth. Set aside.
- Next, pour 1 cup fresh or frozen raspberries into a saucepan and mash the berries with the back of a spoon until they become mushy. (3-4 minutes)
- Remove the raspberries from the heat and strain through a mesh strainer to get all the juice out.
- Let the raspberry juice cool down completely before adding to the frosting.
- Add in the vanilla extract, heavy whipping cream, and 6 tablespoons of the raspberry juice to your sugar and butter mixture.
- Add in powdered sugar 1/2 cup at a time and beat until light and fluffy.
- Place frosting into piping bags and let sit in the fridge for at least 20 minutes.
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