Amanda’s Sunshine Cupcakes
With Valentine’s Day nearing, I have taken one of my favorite recipes and made it pink. These are great to package up and deliver to your friends, or they can serve as a creative decorating project for kids and their Valentine’s Day parties at school. The combination of lemon and raspberry truly make me happy. I hope you enjoy.
Makes 12 cupcakes
- 1 ½ cups of all-purpose flour
- ¾ cups sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ½ cup (1 stick) unsalted butter at room temp.
- ¾ cup of sour cream
- ¼ c cream
- 1 large egg + 2 large egg yolks (all at room temp.)
- 2 tsps. Vanilla extract
- 12 cupcake lines (I use the foil + paper ones)
- 2 medium lemons
Turn on your favorite tunes and find your best baking apron and tie it on. Arrange oven rack to middle position and preheat your oven to 350 degrees. In a separate bowl, add flour, sugar, baking powder and salt. Set aside for later. In your mixer, add butter and sugar. Cream together until light and fluffy, about 2-3 min. Be sure to not over mix or butter will separate. Add the egg and egg yolks, one at a time, and beat on medium speed. Stop once to scrape bowl with rubber spatula, making sure all ingredients are combined. Beat until incorporated. Then add the sour cream and ¼ cup of half and half, beating on low until incorporated. Now add flour mixture in 3 steps, mixing until there are no lumps. Be sure to not over mix. Add the zest of two lemons and fold in to batter with rubber spatula. Using an ice cream scooper, scoop and fill cupcake liners, filing until ¾ full. *If you want to add some pizzazz to your mini creations, fill half of your cupcake liner and then place a Queen Anne Cordial Blueberry in the middle, topping off with the remaining batter. Be sure to cover the entire cordial.*
Place cupcake pan in oven and bake for about 25 minutes, checking with toothpick to ensure it comes out clean. Remove pan from oven and place the cupcakes on wire rack to cool for about 30 min.
Vanilla Bean Raspberry Icing
- 12 ounces or 1 ½ pkgs of cream cheese (room temperature)
- ½ stick of butter (room temperature)
- 4 cups of powdered sugar (sifted)
- Seeds of ½ vanilla bean
- 1 tsp of vanilla extract
- 1/3 cup of raspberry preserves
- 10 drops of red food coloring
Sift 4 cups of powdered sugar in a separate bowl. Meanwhile, place cream cheese and butter in mixer, beating on medium speed until light and creamy. Be sure not to over mix or butter will separate. Add powdered sugar, 1 cup at a time, to the butter mixture. Beat until combined. Add vanilla bean, vanilla and food coloring. Finally, add raspberry preserves and mix until icing is at desired consistency.
Once cupcakes have cooled, use a knife or piping bag, to decorate your cupcake. This is where you get creative! I love to top these little cakes with coconut, shaved chocolate or sprinkles…but let’s not forget a top it off with a sweet raspberry.
Enjoy with a cold glass of milk, hot cup of tea or coffee.
About Amanda Fisher
Pretzel Crisps Regional Marketing Manager – NYC
She’s special because: “When I am not eating Pretzel Crisps, I play the tambourine, collect vintage gowns and make cupcakes. Alvin, my Chiweenie, is the greatest love of my life.” – Amanda (aka- Fish).
Favorite Quote: “Be patient toward all that is unsolved in your heart and try to love the questions themselves. Live the questions.” –Rainer Marie Rilke
Favorite Pretzel Crisps paring: Everything Pretzel Crisps with cream cheese and jalapeno jam