March 23rd, 2012 |

Weekend Baking: Lemon Cupcakes

Happy Friday, Everyone!  I don’t know about you, but it’s been a busy, busy week around here!  So happy to see so many parties and celebrations coming up, and we have been shipping out lots, and lots {and lots, and lots} of magazines to happy homes.  I’m looking forward to a some down time this weekend, including a little baking and celebrating the return of one of my favorite tv shows, Mad Men.  {Check back later today for a fabulous Spring cocktail recipe that would be perfect to toast the new season!}

I’ve always been obsessed with lemons {view this and this and this!} so I was thrilled when Charynn came up with two unique lemon recipes for the Spring magazine: a raspberry cupcake with lemon curd and a lemoncello ginger lemonade.  Enjoy!  Have a great weekend and see you all back here on Monday!

xo, Kelly

Happy Friday!  I’m looking forward to doing a little baking this weekend, and first up is going to be my Raspberry Cupcakes with Lemon Curd that I created for the Spring issue of The Party Dress Magazine.  This recipe is the perfect example of dressing up a super simple {boxed} recipe….anyone can do it!

Ingredients

1 box white cake mix

1 cup frozen rasberries, thawed and drained

Lemon Curd

Swiss Meringue Frosting

Directions

Prepare cake mix according to the manufacturer’s instructions. Lightly stir in the raspberries so that large chunks still remain. Fill cupcake liners 3/4 of the way, and bake according to the package instructions.

After cupcakes are cooled, use a paring knife or a cupcake corer to make a hole in the middle of the cupcake. Fill with lemon curd. Ice with your favorite frosting–this is your chance to be creative! We used Swiss Meringue, but you could add lemon or raspberry flavoring, dust with lemon sugar, or use meringue that you can brown on the edges with a kitchen torch. Experiment to your taste and to fit your occasion!

 

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