Lemon Raspberry Zinger Cupcakes

Nothing tastes better at a spring or summer picnic than a fresh citrus dessert. One of the top sellers at the bakery and one of my family's favorites are Lemon Raspberry Zinger Cupcakes. They taste delicious and you can make them just like a bakery does.

 

This may surprise you, but most bakeries don't bake from scratch any longer. Customers are so accustomed to the lightness, moistness and texture of boxed mixes that they don't like the denseness and heaviness of scratch cakes so bakers have changed their recipes to please patrons. Most bakers use box mixes or commercial mixes as a base. This recipe can be changed to include the flavor mix, puddings, flavor oils and extracts and fillings of your choice. The possibilities are endless!

 

 

Lemon Cupcakes

Preheat oven to 325

(I double this recipe)

1 box lemon cake mix

1 cup all-purpose flour

1 cup granulated sugar

3/4 tsp salt

3 eggs

1 1/4 cups water

2 Tbsp vegetable oil

1 cup (8oz carton) sour cream

1 tsp vanilla extract

1 tsp lemon oil

1 package of instant lemon pudding

I know people will tell you to mix the dry separately from the wet, etc etc, but I must tell you I throw everything in one bowl and mix. The only thing I make sure is that all the ingredients are room temperature before I start.

Filling cupcake pan with papers and 1/2- 3/4 full of batter. Bake approx 15-20 minutes or until cupcakes spring back when touched.

 

 

Let cupcakes cool in pan and then with a knife cut a well in the center of each cupcake.

Fill each well with a little raspberry filling and some lemon curd or lemon pie filling. Now you are ready for the buttercream!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Raspberry Buttercream recipe

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon lorann raspberry oil (found at AC Moore in candy section or online)

4 cups sifted confectioners' sugar (approximately 1 lb.)

2 tablespoons milk

2 tablespoons of Raspberry pie filling

In large bowl, cream shortening and butter with electric mixer. Add Raspberry oil. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Finally add pie filling and mix.

 

Place a tip in your piping bag and fill the bag with icing and decorate your cupcakes!

Your guests will be impressed and their tastebuds will sing!!!

J's Famous Peanut Butter Pie

Before I sold the bakery and parlor, one of my top sellers was my peanut butter pie. It is a basic recipe which I changed a little, as I do with every recipe I make, to make it my own. I've been asked numerous times for the recipe as it is one that is missed, so I thought I'd share it with the online world.
It is a great dessert to bring to your holiday parties and is so rich, a little slice goes a long way! It will surely be a favorite that you will be become famous for!

Ingredients:

Chocolate Crust:

2 1/4 cups chocolate wafer crumbs or Oreo Cookie crumbs (boxes of pieces/crumbs are available at your local Restaurant Supply Store- I use
http://www.therestaurantstore.com/141/store-profile.html)

2 tablespoons granulated white sugar

1 stick salted butter, melted

Peanut Butter Filling:

8 ounces cream cheese, room temperature

1 cup creamy peanut butter

1 cup confectioners sugar (powdered or icing)

2 teaspoons pure vanilla extract

1 cup heavy whipping cream

Ganache:

1 cup semi-sweet chocolate, coarsely chopped

1/2 cup heavy whipping cream

2 tablespoon salted butter, cut in small pieces

Instructions:

Chocolate Crust: Preheat oven to 350 degrees. Use a 9-12 inch pie pan, I use a spring form pan.

In a large bowl, mix together the chocolate crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the pie pan. (If using a spring form pan, press the crumb mixture onto the bottom and about one inch up the sides of the pan. Place in the preheated oven and bake for about 8 - 10 minutes or until firm. Remove from oven and place on a wire rack to cool.

Peanut Butter Filling: In the bowl of your electric mixer, or with a hand mixer with the whisk attachment, whisk on high speed, the cream cheese, peanut butter, vanilla, sugar and heavy cream and whip until a mousse like consistency.
Pour the filling over the cooled chocolate crust and smooth the top. Cover loosely and place in the refrigerator for 3-4 hours or until firm.

Ganache: Melt the chocolate, cream, and butter in a microwave safe bowl, making sure to stir every 15-30 seconds and not to overheat or the chocolate will sieze. when completely melted, spread the ganache over the peanut butter. Refrigerate for several hours or overnight..

If using a spring form pan, after set, slide a sharp knife around the edges of the pan to separate the ganache from edges and the slowly open the springform. Slice and top with fresh whipped topping! Voila! A Delicious Dessert that will have your guests begging you to make it for every gathering!

(Stock image)