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.