Do you like raspberries?

I have a thing for raspberries.





Lemon-raspberry cupcakes



Ingredients
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 cups powdered sugar, divided
4 1/2 teaspoons finely grated lemon peel, divided
2 large eggs
1 1/4 cups self-rising flour
1/4 cup buttermilk
4 tablespoons fresh lemon juice, divided
12 teaspoons plus 1 tablespoon seedless raspberry jam
Fresh raspberries (for garnish)

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then heat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice, beat to blend. Beat in remaining flour.

Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.

Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. Meanwhile, whick remaining 1 1/2 cups powered sugar, 2 tablespoons lemon juice, and 1 1/2 teaspoons lemon peel in small bowl. Spoon half of icing over 6 cupcakes. Let stand until icing sets, about 30 minutes. Garnish with raspberries.


And alcohol.. =P

Raspberry Margarita
Ingredients
15 to 20 red raspberries
2 cups ice
2/3 cup margarita mixer
1 tablespoon orange juice concentrate, thawed
2 teaspoons Rose's sweetened lime juice
Your favorite tequila
Raspberries (for garnish)


Put raspberries in a blender with ice, margarita mixer, tequila, orange juice concentrate and sweetened lime juice. Blend until smooth and slushy. Pour into 2 glasses and garnish with whole raspberries, if desired.