Ingredients
The following ingredients have 4 Servings
- 6 Tbsp unsalted butter, (room temperature)
- ¾ cup granulated sugar
- 1 ⅓ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup + 1 Tbsp whole milk
- 3 large egg whites
- 1 1/2 tsp raspberry extract
- 1 1/2 tsp orange extract
- 2 tsp freshly squeezed lime juice
- 1 1/2 cups (3 sticks) unsalted butter, (room temperature)
- 6 cups confectioners' sugar
- 1 Tbsp milk
- 1/4 cup fresh or frozen raspberries ((or 1 1/2 t raspberry extract))
- 1 1/2 tsp orange extract
- 1 1/2 tsp fresh lime juice
- Orange and green food coloring ((and red if not using fresh or frozen raspberries))
Instruction
- Pre-heat oven to 350 degrees.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together, until light and fluffy.
- In a separate medium-sized bowl, whisk together flour, baking powder, and salt.
- Slowly mix the dry ingredients into the butter and sugar mixture, alternating with the whole milk.
- In another separate medium-sized bowl, whisk egg whites with a hand mixer or whisk until stiff peaks form.
- Gently fold the egg whites into the batter, until just blended.
- Separate batter into three bowls. Mix raspberry extract into one bowl, mix orange extract into another, and mix fresh lime juice into the third.
- In a lined cupcake pan or cupcake pan sprayed with cooking spray, fill each cavity about ¾ of the way full with the batter from each bowl.
- Bake at 350 degrees for about 15-17 minutes, until a toothpick comes out clean.
- Cool cupcakes in tins for a few minutes before removing to wire racks to cool completely.
- Using the Wilton ColorSwirl 3-Color Coupler and a 1M pastry tip or following this tutorial, frost cupcakes with sherbet buttercream.
