Pink Lemonade Ruffle Cupcakes

In early April, I received an email from KitchenAid with an invitation to join them in promoting their Cook for the Cure® program, designed to raise funds and awareness of breast cancer. I didn’t have to think very long about my response

I quickly pressed the “reply” button and wrote, “I’d love to participate. My mom had breast cancer and was a survivor times 2 (cancer in one breast and then 10 years later, the other)! She passed on several years ago at 92, after living a very full life. Mom was quite an amazing woman; never complaining all through the bouts of cancer (colon cancer too); except one day when I called, she said that she felt sort of “icky”. I hope I can be half of what she was, if I ever have to go through something like that. Definitely count me in on the Cook for the Cure® program”.

Ingredients

• ½ cup fresh raspberries
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 ¾ cup cake flour
• 1 ¼ cup all purpose flour
• 1 ¾ cup sugar
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 cup butter not softened, but remove from refrigerator and allow to warm for about 15 minutes
• 4 large eggs
• finely grated zest of one average size lemon

Instructions

1. Place raspberries in a single layer on a dinner size plate. Freeze for one hour before starting recipe.
2. Preheat oven to 350° Line cupcake pans with 36 cupcake liners. Combine milk and vanilla in a measuring cup and set aside. Break eggs into a small bowl and set aside.
3. Place the cake flour, all-purpose flour, sugar, baking powder and salt in the bowl of stand mixer and stir together for 30 seconds using paddle attachment.
4. With mixer on low, drop in butter, a few cubes at a time continuing until all butter is in and mixture resembles coarse sand.
5. .....................................

For full instructions please see : thecafesucrefarine.com

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