But all good things must come to an end, and that includes the backyard raspberries. I did manage to pick another whole cup of ripe berries the other day, and added them to these tart and lemony mini cupcakes.
The cupcake recipe is from our days as purveyors of gourmet mixes, so if you were a Wine Barrel Gourmet Lemon Chardonnay Tea Cake Mix fan, this is the same mix made at home, only baked as cupcakes instead of tea cakes.
- 1 cup + 2 Tbsp all purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1 tsp lemon peel
- 1/4 cup lemon juice
- 1 large egg
- 1/2 cup applesauce
- 1/4 cup Chardonnay
- 1 cup fresh or frozen raspberries
In a large bowl add all dry ingredients. Stir to combine. Add wet ingredients and mix until well combined. Gently stir in raspberries.
Spoon into mini cupcake papers and bake at 350 degrees for 20 – 25 minutes. Remove from oven and let cool completely before frosting.
- 2 cups powdered sugar
- 2 tsp powdered egg white (optional)
- 3 Tbsp softened butter
- 4 tsp lemon juice
- 2 drops yellow food coloring
Combine all ingredients and beat until fluffy. Use a pastry bag to frost cupcakes. Top each with a fresh raspberry if desired (sadly, I didn’t have enough raspberries).
Makes 24 mini cupcakes.
Note: If you would like to make the original Lemon Chardonnay Tea Cakes, follow the above directions, eliminating the raspberries. Pour into an 8 x 8 inch baking dish and bake for 35-40 minutes or until done.
You can use oil or butter instead of applesauce if desired. However, using applesauce drastically cuts the fat content and the calorie count. These muffins sat on my counter for nearly a week and were still nice and moist when the last one was eaten.