Apparently, Tuesday was my son Neal’s 11th birthday. My 9-year-old, Luke had to tell me this news. Now for those of you that don’t know me, please hold off on your outrage on Neal’s behalf. Don’t judge me yet as being the worst mom ever. Now for those of you that do know me… don’t worry, you aren’t confused and no, I did not pop out another one without you knowing about it.
You see, Neal is my son Luke’s imaginary brother. About 4 months ago Neal appeared in our lives and has been here ever since. Jackson (6) and Ellie (4) now also routinely talk to and include Neal in things. So he has become a sort of group imaginary friend. To the point, in fact, that Ellie now tells people she has six brothers. I have even witnessed them fighting over who gets to sit next to Neal. I’m gathering Neal is the cool one in the group.
Now some of you may think that Luke is a bit old for this sort of play but, as an Autistic child who has difficulty with imaginary play this is a HUGE breakthrough and a proud mommy moment for me.
So as with all of my children on their birthdays a special dinner was made tonight and he got a brand new raspberry lemonade cupcake recipe too. This made Luke very happy! It also didn’t hurt that Luke loves all things lemonade.
- 1/2 c. butter, softened
- 2/3 c. sugar
- 1 lrg. egg
- 1 tsp. grated lemon zest
- 1 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 c. whole milk
- 1 small package of raspberries
- 1/2 c. butter, softened
- 1/4 tsp. grated lemon zest
- 3 c. powdered sugar
- 1-2 tbsp. milk
- Preheat oven to 350° and line cupcake pan with liners.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Mix in the egg until the batter is smooth and then stir in the lemon zest. In another bowl, sift together the flour, baking powder and salt. Starting and ending with the flour mixture add the flour mixture and milk alternating between the two. Scrape down the sides and bottom of the bowl as needed then mix on high for 1 minute.
- Evenly fill the cupcake liners with batter and then bake for 20-25 minutes. Let cool in the pan for 5 minutes and then move to a wire rack to finish cooling.
- Puree the raspberries in a blender or food processor. Then press the raspberries through a sieve over a bowl to remove the seeds.
- Cream together the raspberry puree and the butter in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed. Add in the lemon zest. Stir in the powdered sugar one cup at a time. Add one tbsp. of milk and beat on high for 1 minute. If it is to stiff add the other tbsp. of milk.
- Makes 12 cupcakes.