Mother's Day Cupcakes

I started with a Duncan Hines box of Lemon Cake. I used a box because I'm a bit lazy and besides Alton Brown said it's ok. I followed the directions exactly and stuck them in the oven. I decided to try out a couple of my "fancy" cupcake liners. So I used them and some other, less fancy, liners as a constant. 

Of course a simple lemon cupcake isn't enough. So I decided to give them a raspberry filling, and raspberry & lemon frosting. I used Wilton's recipes for all of these because I trust their recipes.

Ingredients:

1 pkg (16 ounces) frozen raspberries packed in sugar thawed

1/3 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon lemon juice

Directions:

Drain raspberries, reserving liquid. 

Add enough water to liquid to equal 1 1/4 cups. 

In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. 

Heat and stir until mixture boils and thickens. 

Cool completely. 

Stir thawed raspberries into cooled mixture.

(I didn't have the right amount of frozen raspberries, so I just used a little less cornstarch and a little less sugar.)

This is what it looks like at first.

As it's heated it starts to thicken.

Then the consistency will be between
jelly and cake mix.

I totally spent hours making perfect circle cutouts...
Or not, Instead I used a  tiny cookie cutter.

 *As you might notice, some of the cupcake liners have pulled away from the cupcakes. These are the "fancy liners" I was very displeased with them. For now I think I'll stick to paper liners.*

I used a tiny scoop to put the raspberry
 filling into  the cupcakes.

This is the Raspberry Buttercream Frosting.

*I halved this knowing that I wanted to do both raspberry and lemon icing.*

Ingredients:

1/2 cup solid vegetable shortening

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

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar (about 1 lbs.)

1/3 cup seedless raspberry preserves (I used the raspberry filling instead)

Rose Icing Color , optional

1 pint fresh raspberries , optional

Directions:

In large bowl, beat shortening and butter with electric mixer until light and fluffy. 

Add vanilla; mix well. 

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 raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. 

Ice cooled cupcakes. 

Garnish, if desired, with a fresh raspberry.

I used the 1M tip and piped little roses and swirls.

And the Lemon Buttercream 

*Again this was halved for me because of the double icing thing.*

Ingredients:

1/2 cup solid vegetable shortening

1/2 cup butter softened

2 tablespoons lemon juice

1 teaspoon lemon zest

4 cups (approx. 1 lb.) confectioner's sugar sifted

Additional lemon juice or milk (optional)

Directions:

In large bowl, cream shortening and butter with electric mixer until light and fluffy. 

Add lemon juice and zest; beat well. 

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, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy.

fresh raspberries go on top!

For some added effect I piped some Wilton
Candy melts into hearts and "Mom"s.

By the way I reccommend using a glove or
 hotpad with the piping bag as an
 intrinsic value of a "melt" is that  it is hot.