Raspberry & Lemon Cupcakes

Makes 6

Ingredients

• For the cupcakes

  • 1 large egg

  • 60 gr sugar

  • 1 tsp vanilla extract or paste

  • 50 ml canola or vegetable oil

  • 140 ml milk

  • Zest of 1 Lemon

  • 175 gr flour

  • 1 tsp baking powder

  • Pinch of salt

• For Raspberry Italian Meringue Buttercream

  • 120 gr raspberries, fresh or frozen

  • 110 gr sugar, separated

  • 1 tsp lemon juice

  • 25 ml water

  • 1 large egg white, room temp

  • 55 gr unsalted butter, cubed, room temp

• For cookies

  • 1/2 portion of Linzer Cookies, without the jam filling, cut in heart shape

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a cupcake tin with cupcake liners.

2. For the cupcakes, in a large bowl, whisk egg and sugar for 3 minutes. Add vanilla, oil, milk, and lemon zest, whisk to combine. Shift flour, baking powder, and salt. Whisk to combine. Fill cupcake papers about 3/4 the way up and bake for 20 minutes. Leave it to cool.

3. For the buttercream, in a small saucepan, bring raspberries, 30 gr of sugar, and lemon juice to boil over medium heat. Continue to cook for 10 minutes. Leave it to cool. Puree the raspberry sauce with an immersion blender. Set aside.

4. For the Italian meringue, place the remaining sugar and water in a medium-sized pan and boil on medium heat. Place egg whites in stand mixer bowl and start beating on medium when sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still at medium speed. Beat for 10 minutes until meringue can form medium peaks. Add the butter one cube at a time and mix until it is completely combined. Add raspberry puree and mix to combine.

5. To decorate the cupcakes, transfer the buttercream to a piping bag with the desired piping tip and decorate as you wish. Top with cookies and enjoy!