Raspberry Cupcakez

Makes 12 cupcakez

Ingredients
1 pint of raspberries (Keep an extra 12 aside)
2 teaspoons of lemon juice
3/4 cups and 3 tablespoons of sugar
1 stick of butter, room temperature
2 large eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
3/4 cups cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cups milk

1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. In a small bowl, smash the raspberries (leave 12 extra aside) with lemon juice and 1 tablespoon sugar. Strain and set aside.
4. Mix the butter with the remaining sugar together until light and fluffy.
5. Add the eggs one at a time and add the vanilla.
6. In a seperate bowl, whisk together flours, baking powder, and salt. Set aside.
7. Add the flour mixture to the butter mixture and the sugar mixture in three parts, alternating with the milk and beggining and ending with the flour. Beat until combined after each addition.
8. Add the raspberry mixture. Mix until combined.
9. Fill lined cupcakez pan 2/3 full with the cupcakez batter.
10. Place a raspberry in the center of each cupcakez.
11. Bake for 20-25 minutes. Use a toothpick to check if cooked.
12. Transfer pans to a wire rack to cool.
13. Once cool, frost with Pink Raspberry Buttercream Frosting.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk