Written on March 20, 2014 at 8:30 am , by BHG Guest Blogger
Hi friends! I’m Laura, recipe developer and photographer behind Blogging Over Thyme. I’m honored and thrilled to post on BHG’s Delish Dish blog today, and to share these festive, spring raspberry-lemonade cupcakes with you all!
Did I mention that these babies are spiked with raspberry liqueur? Let’s get to it…
For today’s post, I decided to go back to my culinary industry roots. Cupcakes!
Before deciding to attend culinary school two years ago, I spent the better part of a year getting my hands dirty working as the head baker and decorated for a DC dessert food truck specializing in gourmet cupcakes. My days were filled with flour, butter, and lots and lots of frosting. It was both dangerous and wonderful all at the same time!
For that reason, cupcakes will always hold a very special place in my heart. I love their versatility, portability factor, and the endless possibilities they present! They are the dessert equivalent of a blank canvas.
My favorite cupcake flavors ever are spins on classic drinks or desserts–so when I discovered this Spiked Raspberry-Lemonade cupcake recipe hidden in the BHG archives, I was hooked.
I followed the cake recipe exactly (using Chambord as my choice of raspberry liqueur), but made a few of my own twists on the raspberry frosting!
Instead of using food coloring, I chose to go ‘au naturale‘ by flavoring and coloring the frosting with freeze-dried raspberries. It is super easy and adds so much flavor.
Here is a breakdown of what you’ll need to do:
- buy a 1.2 ounce package of freeze-dried raspberries (they sell these exact size packages at Trader Joe’s)
- process the raspberries in a food processor until they resemble a fine powder (do this step at the last minute, as the powder will take on moisture as it sits)
- sift the raspberry powder through a fine-meshed sieve, discarding the seeds
- to account for the added sugar and dry frosting ingredients, reduce the powdered sugar quantity to 6.5 cups (from the original 7 cups) and add an additional 3-4 tablespoons of milk to smooth out the frosting
- add the raspberry powder to the frosting after beating in the powdered sugar
- add one tablespoon of fresh lemon juice, in addition to the rest of the original ingredients listed
Just look at that color! The freeze-dried raspberries add the prettiest (natural) pink hue to the frosting. It also adds a wonderful concentrated raspberry flavor that takes these cupcakes over the top.
I can’t think of a better dessert to celebrate the first day of spring! Can you?
Don’t forget to grab the full recipe and instructions here. Enjoy!
Written on July 24, 2013 at 9:00 am , by BHG Guest Blogger
Hi! Jennifer here again. I love making smoothies with my breakfast – I usually have a green smoothie (pineapple, banana, kale, spinach, and some coconut water) and a bacon, egg and spinach scramble for breakfast these days. I decided to change up my routine and make this yummy raspberry-citrus ‘swrilly’ smoothie mine didn’t turn out so swrilly, but it might have been because I used a coconut yogurt instead? I liked the combination of the tangy raspberry and orange juice with the creaminess from the yogurt and banana. It was like my breakfast dessert! You can find the Raspberry-Citrus Smoothie recipe here.
While I was enjoying my smoothie, I was catching up my blog reading and was reminded by my friend Joanna that I had a Zoku Popscicle Maker (makes popsicles in less than 9 minutes!) that I still haven’t used since I bought it a year ago. So set on a mission I decided to make my first Zoku pops! First pops were a success, I just added a little bit of milk to the yogurt mixture for easy pouring. You can also make this with a regular popsicle mold too it just takes a little bit longer! :) See the recipe below.
1/2 cup frozen unsweetened raspberries
1/2 cup orange juice
2 6 ounce vanilla yogurt
1 ripe banana, peeled, cut up, and frozen
2 tablespoons honey
1/2 teaspoon vanilla
1/3 cup of milk
1. In a blender combine raspberries and juice. Cover and blend until smooth. Move liquid into an easy pouring pitcher.
2. Clean blender, then combine milk, yogurt, banana, honey, and vanilla. Cover and blend until smooth. You want to make sure the liquid is thin enough to pour.
WITH A ZOKU
3. Pour 2 ounces of the yogurt mixture into the Zoku and let sit for 6 minutes, then top the remaining mold with the raspberry mixture and wait another 4 minutes or until pop is molded (Shouldn’t be more than 12 minutes).
WITH POPSCICLE MOLD
3. Fill the popscicle mold 1/3 full with the yogurt mixture and place the molds into the freezer, allow yogurt to completely freeze then top the remaining mold with the raspberry mixture. Allow mix to complete freeze and enjoy!
What’s your favorite smoothie combination? Ever tried it as a popscicle!?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!