I grew up in a wonderful home with an amazing mother. My 2 grandmothers lived close by and we were spoiled by them. One was named Anna and the other Rhea Anna. And so my handle if you will is Granny Ann. Together those 3 women taught me everything and taught me how to love living life by hand. I hope you enjoy the adventure as much as I have.

Wednesday, July 20, 2011

Raspberry Lemon-aid Cup Cakes

This 'Dreamy Recipe' is a crowd pleaser to be sure. To make the frosting truly yummy it needs homemade raspberry jam using the MCP pectin recipe for freezer jam. But if you don't have your own garden of raspberries to make jam use bottled jam from the store. The cake itself is yummy. In fact, most of the time several of the cupcakes get eaten by my family before they are cool enough to frost.

Cake Recipe:

1 box Betty Crocker Lemon cake mix
3 eggs
1 1/2 cup water
1/3 cup vegetable oil
1 sm. pkg. lemon instant pudding

Mix according to package directions adding dry pudding with all other ingredients. Be sure to mix for a full 2 minutes. Scrape down the sides of the bowl after 30 seconds.

Fill cake tins 2/3 full. Bake according to package directions. If you choose to bake without using paper cup liners the cupcakes will be done in 13 minutes for regular cupcakes or 18 minutes for large cupcakes instead of 22-25 minutes. Be sure to generously grease your tin if using this method.

Frosting Recipe:

4 oz. cream cheese, room temperature
2 Tablespoons butter, room temperature
1/2 teaspoon raspberry extract
1/3 cup raspberry jam
4 cups powdered sugar
1-2 Tablespoons milk
Beat all ingredients until smooth. Frost cool cupcakes.

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