We'll start with the raspberry lemonade because it was certainly the most popular with the adult guests. Kids, of course, devoured the party in your mouth cupcakes topped with a cupcake shaped marshmallow in no time! The lemon cake base was brightened up a bit with the zest of a whole lemon, filled with a raspberry lemon curd, and topped with raspberry lemon whipped cream. I could have (and maybe did) eat the filling and frosting by the spoonful.
The Family Kitchen)
Makes 24 cupcakes
Favorite brand lemon cake mix
Zest of one lemon
Prepare as directed, adding the lemon zest.
Allow to cool before filling or frosting.
Raspberry Lemon Curd Filling
1 1/2 cup frozen raspberries, defrosted
Zest of 2 lemons
5 tablespoons unsalted butter
1 cup granulated sugar
3 large eggs
1/3 cup lemon juice (about 1 1/2 lemons)
Pinch of salt
Allow berries to defrost, then mash through sieve and collect juice. Set aside.
Beat together zest, butter, and sugar. Add eggs one at a time.
Pour in raspberry and lemon juice. Add salt.
Cook over low/ medium-low heat for 10-20 minutes, stirring constantly, until thickened.
To fill cupcakes, use cone method to core out a hole in the center.
Reserve 1/2 cup of curd for frosting.
Spoon in curd until even with the top of the cupcake. Do this last minute, as the curd will soak into the cake.
1 cup powdered sugar
1/2 cup cold raspberry lime curd
1 1/2 cups heavy cream
Beat cream on high until stiff peaks form.
Mix in powdered sugar and curd.
Frost filled cupcakes as desired just before serving.
Refrigerate any leftovers.