Raspberry Lemonade Cupcakes

RASPBERRIES

• 2 cups raspberries, cut in half
• ¼ cup all-purpose flour

CUPCAKES

• ¾ cup all-purpose flour
• ¾ cup cake-and-pastry flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ cup buttermilk
• 2 large eggs
• 2 Tbsp finely grated lemon zest (about 3 lemons)
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp lemon extract
• ½ tsp vanilla extract
• ½ cup plus 2 Tbsp unsalted butter, softened
• 1 cup granulated sugar

LEMONADE FROSTING

• 3 large egg whites
• ¾ cup plus 1 Tbsp granulated sugar
• ⅓ cup frozen pink or regular lemonade concentrate, thawed
• 1 Tbsp white corn syrup
• 16 additional fresh raspberries for garnish (optional)
• Curls of lemon zest for garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 350°F. Line two muffin pans with 16 large paper liners, then set aside. Pour water into any empty wells to prevent burning.
2. For the raspberries, toss the halved berries with the flour in a medium bowl. Set aside.
3. For the cupcakes, whisk together both flours, the baking powder, baking soda and salt in a large bowl. Set aside.
4. In a small bowl, whisk together ¼ cup of the buttermilk, the eggs, lemon zest and juice, and lemon and vanilla extracts. Set aside.
5. In a large bowl and using an electric mixer, beat the butter until pale and fluffy.
6. Add the sugar and beat until pale and fluffy, about 2 minutes, scraping down the sides of the bowl once or twice.
7. With the mixer running on low speed, add the flour mixture and the remaining ¼ cup buttermilk. Mix just until combined.
8. Increase the mixer speed to medium and beat until everything is well combined, about 2 more minutes, scraping down the sides of the bowl three or four times.
9. Turn down the mixer speed to low and add one-third of the egg mixture. Increase the speed to medium and beat until the egg mixture is fully incorporated. Add the remaining egg mixture in two additions, beating just until combined after each addition.
10. Gently fold in the raspberry-flour mixture until well combined.
11. Fill the paper liners about two-thirds full with batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
12. Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
13. For the lemonade frosting, put the egg whites in a large bowl and have an electric mixer ready.
14. In a medium, heavy-bottomed saucepan, stir together ¾ cup of the sugar, the lemonade concentrate and corn syrup. Bring to a boil over medium heat.
15. Hook a candy thermometer over the side of the saucepan. Cook the sugar mixture, without stirring, until the candy thermometer registers 240ºF, about 10 minutes. (If you don’t have a candy thermometer, drop a little of the mixture into a bowl of cold water. If it forms a soft ball, it’s ready.)
16. When the syrup reaches 220°F, start beating the egg whites on medium-high speed until soft peaks form. Beat in the remaining 1 tablespoonful of sugar. The temperature of the syrup will continue to increase.
17. Once the boiling sugar mixture has reached 240°F, immediately pour the syrup down the side of the bowl while you beat the egg white mixture on medium speed, being careful of splashes.
18. When all the syrup has been added, increase the mixer speed to medium high. Beat until the frosting is completely cool and stiff peaks form, 3 to 5 minutes.
19. Spoon the frosting into a piping bag fitted with a plain, round tip. Pipe a swirl of lemonade frosting on top of each cupcake. Decorate each cupcake with a raspberry and/or curls of lemon zest (if using). (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)