Mother's day is around the corner, and I'm ready for the festivities to begin! I love Mother's Day, because it reminds me of the birth of my two beautiful children. It also reminds me of memories with my own mom and grandmothers throughout the years. I've kept every homemade card, clay pot, and "I love you mom" art project my kids have made for me throughout the years. I am always flattered when someone wishes me "happy mother's day." It's such an honor to be included in this holiday, and I appreciate my family's and friends' kind tokens of appreciation. This year, I was so appreciative when Bouchard Chocolate sent me their Cheesecake Bites to sample. Next to homemade gifts, there is no better way to my heart than cheesecake or chocolate! These decadent chocolates come in three delicious flavors-dulce de leche, strawberry, and chocolate fudge. Each flavor includes soft mascarpone cheese and Belgian chocolate. The three flavors are different, but they are all insanely delicious! Check them out here for more info.
Now that Bouchard Chocolate got me in the Mother's Day mood and I'm feeling sentimental, I decided to bake these Lemon Raspberry Springtime Cupcakes. Another reason, I love Mother's Day is because it marks the month I launched What's Baking, Babycakes? with my daughter. We used these beautiful Wilton pink petal cupcake wrappers on our first Mother's Day post, so I wanted to use them again for our one year anniversary. I used the Wilton #96 drop flower decorating tip, which was my favorite to use in my cake decorating classes I took years ago. Although I've learned so much about baking since my classes, I still go "back to basics" from time to time. Since I have these pretty purple springtime flowers budding in my garden, I thought I would make some beautiful purple blooms on my cupcakes. As you can see, there's so much to be thankful for in May! I hope all you mothers have a wonderful Mother's day, too. What are you most thankful for this Mother's Day?
Cupcakes: One box Betty Crocker super moist lemon cake mix, plus water, oil, and eggs; 1 cup raspberries
Swiss meringue buttercream: 4 eggs whites; 1 and 1/4 cup granulated sugar; 3 sticks unsalted butter cut into one inch cubes; 1 tsp. vanilla; 1/4 tsp. sea salt; 1 tsp. lemon juice; 3-5 drops purple food coloring
Cupcakes: Preheat oven to 350 degrees. Fill cupcake tin with liners. Pour a tablespoon of batter into each liner. Place three raspberries over the batter. Pour batter over top of raspberries, until liners are 2/3 full. Bake cupcakes for 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool before frosting.
Swiss meringue buttercream: Separate the egg whites and set aside. Fill a medium size saucepan with several inches of water. Bring water to a boil over medium high heat. Turn down to simmer. Place a metal bowl (I used my metal stand mixer bowl) over the simmering water. Place the eggs whites and sugar into the metal bowl. Stirring continuously, heat the mixture until the sugar is fully melted (about 7 or 8 minutes.) Remove from burner. Using the whisk attachment of a stand mixer, beat the egg whites on medium high speed, until the meringue forms stiff peaks (about 10 minutes). Add the butter and vanilla. Using the paddle attachment of the stand mixer, mix the icing on medium-high speed for another 10 minutes. The icing will initially appear separated, but will eventually turn glossy and smooth as you continue mixing. Add the lemon juice and food coloring. Blend for 30 additional seconds. When cupcakes are cooled, use place icing in a piping bag fitted with a Wilton #96 drop flower tip. Pipe small rosettes around the cupcakes.
To pipe the rosettes, hold piping bag perpendicular to the cupcake. Pipe a small amount of icing to get it flowing. Swirl counterclockwise, making 2 small, tight circles for each rosette. Release pressure and life the decorating bag. Makes enough icing for approximately 12 rosettes for 12 cupcakes.