Raspberry Lemonade Cupcakes

Raspberry Preserve Filling:

1 container of fresh raspberries

1/2 cup sugar

1 cup water

Place all ingredients into a small saucepan and bring to boil for 2 minutes. Reduce heat to simmer, cook for 20-30 minutes until half liquid remains and sauce is syrupy. Strain juice from preserves and reserve for drinks or garnish (can be used as simple syrup). Reserve preserves and allow to cool before piping into cupcakes as filling.

Lemonade Cake:

3 cups cake flour

1/2 tsp salt

1 cup butter, room temp.

2 cups white sugar

4 eggs

1 tsp vanilla

2 tablespoons lemon zest

1 cup whole milk

2 1/2 tbsp lemon juice

Pre-heat oven to 375* and line your cupcake pan with paper liners. Beat butter and sugar with electric mixer until fluffy. Add eggs one at a time until incorporated. Mix in vanilla and lemon zest. Gently beat the flour and salt in alternating with milk and lemon juice. Beat until combined don't over mix. Fill cake liners 3/4 full and bake for 15-16 minutes or until toothpick comes out clean. Allow to cool before filling with preserves and frosting tops.

Raspberry Buttercream:

1 bag freeze dried raspberries (from Harris Teeter)

1 C. butter, softened

1 tsp. lemon juice

4-5 C. powdered sugar

Fresh Raspberries to decorate

Directions

Blend freeze dried berries in food processor or blender and place into your mixing bowl.Place butter in with berried and beat for 2 minutes. Add lemon juice and slowly add powdered sugar until you reach your desired consistency. Pipe onto cooled cupcakes and top with fresh berries.