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Read Past Newsletters
 The Tinkerbell One of the things I love most about writing the cupcake
bakery mystery series is that I now get to visit every cupcake shop I can find and bake my own cupcakes all in the name of research! Bliss! The Tinkerbell is my own invention, although I'm sure someone else has probably made a similar cupcake. But I named it the Tinkerbell because the lemon cake and raspberry icing just seemed so light and sweet. This recipe along with many others are in my book SPRINKLE WITH MURDER (March 2010). I've posted it here as a newsletter preview you can subscribe to and will be posting others as my imagination and baking skills meet up in the kitchen. Enjoy!  Ah, sweet research! |
recipes Jenn's Kitchen Tinkerbells: Lemon cupcakes with raspberry butter cream frosting rolled in pink sugar. Ingredients: 1 c. (2 sticks) butter, softened 2 c. granulated sugar 4 extra-large eggs, at room temperature 1/3 c. grated lemon zest (3 to 4 large lemons) 3 c. flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 1/4 c. freshly squeezed lemon juice 3/4 c. buttermilk, at room temperature 1 tsp. pure vanilla extract Directions: Preheat the oven to 350 degrees. Cream the butter and 2 cups granulated sugar until fluffy. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Use an ice cream scoop to fill paper lined cupcake pan. Bake 20 minutes. Makes 24. Raspberry Butter Cream: Ingredients: 1/2 cup solid vegetable shortening 1/2 cup (1 stick) butter or margarine softened 4 cups sifted confectioners' sugar 1/2 cup fresh raspberries Directions: In large bowl, cream shortening and butter. Add raspberries (should be washed and thoroughly dried). Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides of bowl often. The raspberries give the icing an amazing pink color. But I like to sprinkle the cupcake with a little pink decorating sugar for pizazz. |
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