Talk about a FABULOUS Valentine's Day dessert! Check out the recipe to create these scrumptious cupcakes!
1 cup butter or margarine, softened
2 cups sugar
3 teaspoons grated lemon peel
1 teaspoon Mexican vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
1/2 cup butter, softened
1/2 cup fresh raspberries
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar (add more if you want a stiff consistency for decorating)
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.
Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.