I’ve never really participated in a bake sale before. I’m sure that’s hard to believe since I’m such a sweets lover. My participation is limited to purchasing bake sale items for my own enjoyment. I have no idea about what the “rules” are. But when we Crusaders decided to host our own bake sale to raise money for Share Our Strength’s Great American Bake Sale, I thought, “How hard can it be?” Then I happened to watch the movie I Don’t Know How She Does It. Sarah Jessica Parker’s character has to take something to her daughter’s school bake sale and, for fear of looking like a failure to the highly domestic moms, she doctors up (or destroys, depending on how you look at it) a store bought pie, hoping to pass it off as homemade. This put fear in me. Do bake sale items HAVE to be homemade? And if so, what qualifies as homemade? Does it have to be from scratch? And what if it turns into a TOTAL disaster?!
Deciding that as a stay at home mom I should have the time to do a recipe from scratch, I searched the internet for the perfect bake sale cupcakes. Stacy would be doing chocolate, so I wanted to something that would be more of an opposite, but still fun and seasonal. With these thoughts in mind, I came up with Lemon Raspberry cupcakes with a raspberry filling and a lemon cream cheese frosting. The problem with being a new baker and at the mercy of the internet for recipes is that if you haven’t tried it, you don’t really know if it’s going to be good. So, when I found LemonCupcakes.net, claiming that the recipe on The Little Red House blog was the best, I decided to trust them. The recipe is for Lemon Coconut, but the cake is purely lemon.
As soon as I saw that the recipe included using more than one bowl, I panicked. Anything using more than one bowl for a cake is bound to be complicated and I only had 40 minutes, if I was lucky! My goal was to get the cake batter done and in the oven before my daughter woke up from her morning nap. Well, that didn’t happen.
At some point during my process of measuring dry ingredients and whisking the eggs and buttermilk, Leah woke up from her nap, only adding to my level of stress. How was I going to finish this complicated recipe (okay, complicated for ME) with a curious, mobile, and awake 9 month old? I prepped an area in the family room next to me, removing the dog’s water bowl, so that Leah could freely, and safely, roam around while I finished up the batter and kept an eye on her. Of course this would be the day that she learned how to turn the tv on and off…but the batter was much more important than the tv at this point!
After combining all the ingredients with a hand mixer, and having the spatula shoot straight through the mixing attachments twice, it was finally done and ready to go into the cupcake pans! A couple of adjustments I made to the recipe: I choose to use real lemon juice instead of lemon extract. Knowing that extract is more concentrated, I used at least 2 tablespoons of lemon juice. Also, I didn’t realize the recipe called for cake flour, not all-purpose flour. Instead of going to the store, I looked up how to use all-purpose flour as a substitute (who knew there was a specific cake flour?!). After baking, I was surprised by how little the cupcakes rose. I thought, “Oh no! Something went wrong! I should have just followed the recipe exactly!”
I cut out a part of the cupcake center, since I’d be filling them later anyway, to taste it. The cake was dense, but so moist! Relief set in. Only two more items left to make!
I found a recipe for raspberry cake filling on Food.com. It looked so simple and it was! I think it also helped that I waited until the next day, when someone else was home to keep an eye on Leah, so that I could put all my focus on making the perfect filling.
Just as I’ve done before, I cut out the centers of the cupcakes so they’d be ready to spoon in the filling. One day I’ll experiment with my filling injector, but now was not the time to risk failure, especially after making it this far.
(As I mentioned in my last baking experiment, baby spoons work perfectly for dropping in the filling. My favorite is The First Years’ Take and Toss spoons.)
Lemon Cream Cheese Frosting:
When it came time for the frosting, I decided not to go with the option on The Red House’s recipe. I was worried that it wouldn’t be lemony enough. Instead I used a recipe from Annie’s Eats for their Blueberry Lemon cupcakes, which uses lemon juice and zest.
After using the 3 cups of sugar the recipe calls for, I thought the frosting was the consistency that I wanted. However, when I got around to piping, it was very runny. So, I dumped the frosting out of my stainless steel piper and added another 1-2 cups of confectioners’ sugar. That seemed to help a little, but it still wasn’t the exact consistency I wanted. I went with it anyway, knowing that since it was warm in the house getting the consistency just right would be difficult and that the frosting would set up better as soon as I moved them to a cooler location.
The lemon and raspberry came together in a perfect balance. I was worried that the filling wouldn’t bring enough raspberry flavor, but it was perfect. Despite all the hard work, I will definitely make these again! They were a huge hit at the bake sale and that’s what really matters!
– Posted by Cupcake Crusader, Jenn (Westminster, MD)
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