Raspberry Lemonade Cupcakes - Babycakes MT-6 Instruction Manual

Raspberry Lemonade Cupcakes

If a perfect summer day was captured in a cupcake, it might just taste like these treats.
They make a delightful dessert to serve after a cookout on a beautiful summer evening
— but you might find they're so good you'll serve them year-round.
Tips
This batter may appear a little thin at first, but it thickens to a nice consistency as you
finish adding all of the ingredients. If desired, garnish with fresh raspberries and lime
zest curls.
Makes 28 to 30 cupcakes
Paper liners (optional)
11⁄2 cups all-purpose flour
1 tsp baking soda
1⁄2 tsp baking powder
1⁄4 tsp salt
3⁄4 cup granulated sugar
1⁄3 cup vegetable oil
3 large egg whites, at room
temperature
1⁄2 cup thawed frozen raspberry lemonade 125 mL
concentrate
1⁄3 cup buttermilk
2 to 3 drops red food coloring
Raspberry Lemonade Frosting
1. In a small bowl, whisk together flour, baking soda, baking powder and salt.
Set aside.
2. In a large bowl, using an electric mixer on medium-high speed, beat sugar
and oil for 2 minutes or until fluffy. Add egg whites, one at a time, beating
well after each addition. Beat in raspberry lemonade concentrate. Add flour
mixture alternately with buttermilk, making three additions of flour and two of
buttermilk and beating on low speed until smooth. Beat in food coloring.
3. If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22
mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a
cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat
with the remaining batter.
4. Frost with Raspberry Lemonade Frosting (recipe on page 21).
Excerpted from THE BIG BOOK OF BABYCAKES™ CUPCAKE MAKER RECIPES by
Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.ca All rights
reserved: May not be reprinted without publisher permission.
16
375 mL
5 mL
2 mL
1 mL
175 mL
75 mL
3
75 mL
2 to 3