Photo: Deva Williamson
Raspberry Lemonade Cupcakes
22 ingredients
45 min + 25 min
15
openrecipes
Light-as-air cupcakes filled with raspberry lemon curd and topped with a cloud of raspberry whipped cream.
Estimated Nutrition (whole recipe, rough)
942
Calories
22g
Protein
38g
Fat
128g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole FOR THE LEMON CHIFFON CAKE
- ⅛ teaspoons Eggs, Separated
- 1 cup Cream Of Tartar
- 1-½ teaspoon Cake Flour
- ½ teaspoons Baking Powder
- ½ cups Salt
- ½ cups Granulated Sugar
- 1-½ teaspoon Vegetable Oil
- 1 teaspoon Lemon Zest, Freshly Grated
- ⅓ cups Vanilla Extract
- ½ cups Water
- ¼ cups FOR THE RASPBERRY LEMON CURD
- 1 Tablespoon Fresh Raspberries
- 3 whole Lemon Juice, Freshly Squeezed
- ⅓ cups Lemon Zest, Freshly Grated
- ¼ cups Egg Yolks
- ⅛ teaspoons Granulated Sugar
- ½ cups Butter, Cubed
- 1 teaspoon Salt
- ⅓ cups FOR THE RASPBERRY WHIPPED CREAM
- 4 ounces, weight Fresh Raspberries
- 1 cup Lemon Juice, Freshly Squeezed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes