How you doin?

muffintopbreaks:

demoncatattacks:

Hey guys! I know these are way over overdue (Ive been traveling a lot and then the holidays snuck up on me and I special ordered sprinkles for this particular cupcake I had to wait for xD) but I fully plan on finishing the project!  This weeks pony was a much anticipated pony that I got several requests on and is also one of my personal favorites too. With Fluttershy I really wanted to pick a flavor that not only complemented Fluttershy’s personality but also had her colors too, and the first thing that popped into my mind was a lemon raspberry combination! I am so happy with how they turned out! I didn’t use a drop of food coloring either! So here is Fluttershy’s Lemon Raspberry cupcakes! :D

 

Ingredients

1/2 pound (2 sticks) unsalted butter, at room temperature

2 1/2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

1/3 cup grated lemon zest (6 to 8 large lemons)

3 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup freshly squeezed lemon juice, divided

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

 

Directions

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. 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. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

 

 

 

Raspberry Buttercream Frosting 

Ingredients

1/2 cup whole frozen raspberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Directions:

Place raspberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons raspberry puree (save any remaining puree for another use); mix until just blended.

 

Next week I may or may not do a pony, final exams are upon me so its time for me to cram….epecially for my national servsafe certification exam. So the ponies left in the project are Twilight Sparkle, Princess Celestia, Princess Luna, and Derpy Hooves! Which pony would you like to see next? :D

such cute cupcakes :D

Oh u know me too well ^^ WE TRY THIS