Spiked Raspberry-Lemonade Cupcakes
Happy first day of spring!
I bring you cupcakes and pink frosting. Life is good.
Cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present!
They are the dessert equivalent of a blank canvas.
I discovered these spiked raspberry-lemonade cupcakes and never looked back. Firstly, they are spiked with Chambord. Secondly, they involve citrus.
It was meant to be.
Instead of following the recipe exactly and tinting the frosting with red food coloring, I chose to go au naturale and naturally tint (and flavor) the frosting with freeze dried raspberries.
Did you know that you can process freeze-dried raspberries into a powder and use it to flavor or decorate baked goods?
Oh yes. Yes, you can.
Check out the full post (including recipe links and my adaptations) on BHG’s Delish Dish blog today!