lemon raspberry cupcakes

Usually when I bake, or crave a treat, I go for chocolate. But, today was so sunny and bright, (which is a big deal in Washington in January), and I just felt like something light and fluffy.  What is lighter and yummier than  raspberries and lemon? So, here is my concoction:

Lemon raspberry cupcakes

• 24 vanilla cupcakes ( I am still in search of an awesome recipe....if you have one, pass it along!)

   Filling:

• 2 cups heavy cream
•  2/3 cups powdered sugar
• 1 cup raspberries

Frosting:

• 1/4 cup butter
• 1/4 cup shortening
• 1 tsp. vanilla
• 4 cups powdered sugar
• 1/3 cup milk
• 1/2 cup prepared lemon curd

Lemon curd:

• 1/3 cup freshly squeezed lemon juice
• 3/4 cup sugar
• 3 eggs
• 4 Tbsp butter
• 1 Tbsp lemon zest

whisk together eggs, sugar and lemon juice.  put in double boiler and cook for about 10 min. (or until thick like sour cream) while stirring constantly.    Remove from heat, and add butter and lemon zest. stir it up. (it is soooo yummy!)


Directions:

Whip together whipping cream, and 2/3 cup of powdered sugar. When stiff, fold in raspberries.

Cut tops off cupcakes.  Pipe a large dollop of filling onto bottom of cupcake.  Place top back on.

Cream together butter, shortening, vanilla and milk. Add powdered sugar and beat until creamy. Add lemon curd, and beat until creamy. 

Pipe onto cupcake, and add a raspberry and some lemon zest for prettiness.

-Leah