To make the raspberry puree, use ½ cup frozen or fresh berries, and 2 Tbs of water, in the blender. Blend until smooth, then run through a sieve to remove the seeds. Reserve 1 Tbs of the puree for the buttercream frosting.
Ingredients
1 cup butter (2 sticks)
½ cup lemon juice
½ cup raspberry puree (no seeds!)
1½ cups sugar
2 eggs
½ cup plain or vanilla yogurt
2 Tbs fresh lemon zest
2 cups flour
½ tsp salt
1½ tsp baking soda.
2 sticks softened butter
2-3 cups powdered sugar
1 Tbs raspberry puree
Instructions
Preheat the oven 350F
Melt the butter in a sauce pan, then remove from heat.
Whisk in the lemon juice, raspberry puree and sugar. Dissolve sugar completely
Whisk in the eggs, zest and yogurt. Set aside to cool.
In a separate bowl, sift the flour, salt and baking soda.
Stir dry ingredients into the wet ingredients and stir until just combined.
Fill cupcake liners ⅔ full and bake for about 18 minted for mini's and 22 minutes for regular cupcakes, checking for doneness with a toothpick.
For the buttercream, cream the softened butter with the powdered sugar until light and fluffy, then slowly add the raspberry puree.
Recipe by The Patchy Lawn at http://thepatchylawn.com/recipes/sweets/raspberry-lemonade-cupcakes/