Materials:
Lemon Flavored Cake Mix
Cupcake Liners
Lemon Slices
1 Cup Raspberries
24 Extra Raspberries
Straws
Spearmint Leaves
1/2 Cup Unsalted Butter
1/4 Cup Salted Butter
2 3/4 Cups Powdered Sugar
1/2 tsp Vanilla Extract
Cupcakes:
Follow directions according to cake mix and let them cool completely
Frosting:
Puree raspberries in a food processor
Drain the raspberries using a strainer to remove all seeds
Heat the raspberries in a saucepan using medium heat until the mixture is reduced in half
Let it cool completely ( I put it in the freezer to make it go faster)
In a bowl add the butter and mix until it is fluffy
Next, add 1 cup of powdered sugar and mix in the raspberry puree along with the vanilla extract
Add remaining powdered sugar and mix until it is fluffy
Decorations:
Cut lemon slices in fours
Wash 24 raspberries
Wash 24 spearmint leaves
Cut straws in half
Using a pastry tip cover each cupcake with the raspberry frosting
Add a raspberry on the top of each cupcake
Add a lemon slice on the side of the raspberry and add a spearmint leave on the other along with a straw
Final Result:
