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How to Make Raspberry Lemonade Cupcakes! | Cupcake Jemma



Raspberry Goo Recipe –
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You guys know I love making cupcake versions of well known food and drinks. So the prolonged sunny weather we’ve been having here in London has inspired me to make a deliciously bright and fruity Raspberry Lemonade Cupcake for you guys! Enjoy! x

Recipe…
For the cupcakes –
125g soft unsalted butter
125g caster sugar
125g self raising flour
1/4 tsp bicarbonate of soda
2 lg eggs
2 tbsp lemon juice
2-3 tbsp raspberry goo (recipe up top and in the video!)

For the buttercream –
200g soft unsalted butter
450g icing sugar, sifted
1.5 tbsp lemon juice
1/2 tsp citric acid (optional)
2 tbsp raspberry goo
1-2 tsp milk

Freeze dried raspberry, lemon slices and straws to decorate!

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33 Comments

  1. Valérie Chaumeziere says:

    Great. Just made them using my new Black Friday Kitchen Aid Artisan and they are delish

  2. lauryn baker says:

    wilkos (uk) sells citric acid for £1 in the wine brewery section

  3. Ntsiki Ncomanzi says:

    Hi there, for how long can I store that raspberry/strawberry goo and lemon curd and are they store in the fridge or freezer?I would like to make them two weeks or a month before so that the day I bake I have them ready cause I am a full-time working mum who just loves baking and has little time in the afternoon.CheersNtsiki

  4. Jo-Anne Prentice says:

    Anyhoodles 😂

  5. Cheri Powers says:

    I'm planning to make these today as a Mother's Day treat. I'm in the U.S. so I had to look up a few things, like what exactly is caster sugar, and do some conversions (grams-ounces; celcius-farenheit). I'll let you know how everything turns out 🧁

  6. Naziema Badullah says:

    Can you try marble

  7. Cheri Powers says:

    Well I tried making these cupcakes (twice) and they sunk terribly (both times). I think I'll wait to try again when I can get a digital scale. I'm thinking that while trying to convert the recipe from grams-ounces ratios weren't correct because there were so many things wrong with them: too greasy, too crumbly, and crystallized along the edges. Ah well, part of the joy of baking is in the trials and errors 🙂 Btw, do you put the lemon juice in after the first minute? I didn't see it put in the bowl during the video. Thanks!

  8. Nigel Walsh says:

    Would this be as good with swiss meringue buttercream?

  9. Mafalda Holthe says:

    hello 🙂 
    could you use this buttercream in the middle of cakes ?'

  10. Isabelle Temofeew says:

    Hi Jemma —- LOVE, LOVE LOVE the flavor here – my new favorite! However much prefer Italian buttercream to ABC. Do you think that since the sweet factor of Italian or Swiss meringue buttercream is lower that the sweetness is needed to offset the sourness (but delish) of the lemonade flavor?

  11. Laura Haas says:

    Hi did anyone notice she added lemon zest only and the recipe calls for lemon juice?!

  12. Parisa Mohammadzadeh says:

    Perfect recipe, I love it so much. Only I can't find any citric acid in my country. Can I still make these lovely cupcakes?

  13. Helen Grant says:

    Hi what is raspberry goo

  14. Mandy Bishop says:

    Yum yum I won’t one in my tum tum xx

  15. Jindřich Koupil says:

    I like your videos, today I try this recepie, cupcakes was lovely but too sweet, for me extremly sweet 🙂 Next time I have to reduce sugar a lot 🙂

  16. Kate R says:

    Why is my raspberry goo runny? 😢

  17. Sónia Silva says:

    I love Raspberry Cupcakes they are fabulouse

  18. Nata Vi says:

    Can I use raspberry jam or marmelade insead of raspberry goo? 🙂

  19. SeekersSoul says:

    😖I’m not sure what happened but I tried making these (I tripled the recipe) and they keep sinking while in the oven! I made the batter twice and both times failed. I thought the first time was bc I didn’t add the lemon juice and also bc I overmixed bc the butter was soft but still not easily mixed in. Second time I added the lemon juice and tried not too overmix but still had to mix it a bit to get the butter to mix in well and I guess that’s why…? Anyone have any advice…? Don’t most people mix the wet ingredients and then the dry ingredients into it? These were supposed to be for my sister to take to a picnic but they’ve failed and she’ll have nothing to take tomorrow morning 😔

  20. Rym ette says:

    Thank you so much! Your base is so great, my cupcakes have never been this pretty. I just decreased the quantity of sugar to adapt it to french taste an no baking powder as we use baking powder instead of self raising flour. I'm so keeping this recipe. Thanks again, you've made my day! <3

  21. Meow Master says:

    can you make a small batch recipe?

  22. christine Venner says:

    Hi Jemma can you please tell me if it is fine or course Citrus Acid that you use in this Recipe Thanks

  23. Ruth Kolbach says:

    Where can you purchase Freeze dried raspberry, or make them?

  24. Mia Schu says:

    I've made lemon cheesecake cupcakes where, instead of cutting out a hole, I used a small icing nozzle to poke a hole into the top of the cupcakes and squeezed the lemon cheesecake icing directly into the cake. The cake plumps up – it's really satisfying to watch that! Then I lightly sieved icing sugar on top of the plain cakes for decoration. You get a lovely surprise when you bite into them. I'd like to say that it was intentional, but it's because I'm useless at decorating!

  25. Katherine Finch says:

    I love the quick cutaway when the bicarb flys everywhere when she’s sifting it! Very clever and convenient scene transition! 😉 Thanks for the amazing videos Jemma! I’m such a huge fan of all of your recipes 😍

  26. MARIA JOANNOU says:

    Jemma should we add the lemon juice in the sponge?

  27. shevon marlin says:

    Suddenly feel encouraged to try and make these cupcakes into a cake version😍 yummm!!!

  28. Rebecca Wallace says:

    She only added lemon zest to the cupcakes in the video but said 2 tablespoons of lemon juice in the recipe

  29. PARIS SIBBET says:

    this cupcakes completely sunk in and this has been the worst recipe i have evert made in my life .

  30. Gwyneth Glas-Brown says:

    Yum yum

  31. Swinky Deepak says:

    If I have to use All purpose flour, what else do I need to add ? Jemma adds Self-rising flour instead of regular flour.

  32. Caroline Horses Rule says:

    Can someone translate to American measurements

  33. Sabrina Azhary says:

    My lemon is good i love cupcake 🧁🧂🥚🥛🍋🍽🍹📽🎥🎬🎞

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