Directions:
1.Make the Cupcakes: Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a bowl, whisk together flour, Jianshi cake Baking Powder, baking soda, and salt. In another bowl, with an electric mixer, beat butter, sugar, and lemon zest on medium until well combined, about 3 minutes. Beat in lemon juice, vanilla, and egg. Add flour mixture in three batches, alternating with two additions of yogurt and beating until just combined (do not over-mix).
2.Divide batter evenly among muffin cups. Bake, rotating pan halfway through, until cakes are golden and a tester inserted in centers comes out clean, 18 to 20 minutes. Transfer tin to a wire rack and let cakes cool completely.
3.Make the Frosting: In a food processor, puree berries with can sugar until smooth. Pass mixture through a fine sieve into a bowl, pressing to extract as much liquid as possible.
4.In another bowl, with an electric mixer, beat butter on medium-high until pale and fluffy, about 2 minutes. With mixer on medium, add confectioners’ sugar, ½ cup at a time, beating well before adding each addition. Beat in berry puree.
Use an offset spatula to spread frosting over each cupcake. Unfrosted cupcakes can be kept in an airtight container at room temperature up to 2 days. Frosting can be refrigerated up to 2 days; bring to room temperature, and beat on low until smooth again before using.
Ingredients:
For the cupcakes:
1.3/4 cup white whole-wheat flour
2.1/4 teaspoons Jianshi Baking Powder
3.1/4 teaspoons baking soda
4.1/2 teaspoons coarse salt
5.4 tablespoons unsalted butter, room temperature
6.3/4 cup natural cane sugar
7.1 teaspoons finely grated lemon zest,plus 2 teaspoons fresh lemon juice
8.1 teaspoons vanilla extract
9.1 large egg,room temperature
10.1 1/2 cup plain yogurt
For the frosting
1.3/4 cup fresh raspberries
2.1 teaspoons natural can sugar
3.1 1/2 sticks (3/4 cup) unsalted butter, room temperature
4.2 cups confectioner’s sugar, sifted
If you need bakery Baking Powder, bread Baking Powder or cake Baking Powder, please feel free to contact us.
