The cake itself is lemon-flavored thanks to a whopping 5 tablespoons of lemon juice, not to mention 2 more of lemon zest. Each little cake is also housing a little surprise: one whole fresh raspberry that's been baked inside!
The most amazing part of the cupcakes - and the cake itself is pretty spectacular - is the frosting. This isn't your average buttercream. And, thus, it's a bit more in depth, but still totally doable! Basically you have to cook down some frozen raspberries until it has made a sauce, and then you use cheesecloth (cheesecloth! so exciting!) and a strainer to strain out all the seeds (I know some people - Alex for example - who hate berries because of all the seeds, so this frosting was basically made for him). Once you strain the juice, you cook it down a bit more, and use that in the buttercream frosting. It not only gives the frosting a very raspberry-y flavor, it also dyes it the most beautiful shade of dark pink. Natural food coloring, people!
The recipe ended up making a whopping 75 mini cupcakes, although the recipe said it would make 50. I think maybe my mini cupcake pan is extra small? So they did take me a while, since I have only one pan I had to rotate, not to mention the rather in-depth creation of the frosting. However, I think everyone who tasted a baby cake would agree that they were worth it. Besides being adorable, they are delicious: a perfect blend of summery lemon cake and bright, berry-flavored frosting. Pretty and tasty, and with an adorable name: what's not to love?
lemon baby cakes with fresh raspberry buttercream
from A Farm Girl Dabbles
yield: 50 -75 mini cupcakes, depending on the size of your pan!
for the lemon baby cakes:
1/2 cup all-purpose flour
2 1/4 teaspoon baking powder
3/4 teaspoon kosher salt
1 cup unsalted butter, at room temperature
2 1/2 cups sugar
4 large eggs, at room temperature
5 tablespoons freshly squeezed lemon juice
2 tablespoons finely grated lemon peel
1 1/2 cups buttermilk
about 50 fresh raspberries