Since my roommate and I took a cupcake decorating class in NYC, I’ve been wanting to make a raspberry buttercream. I envisioned pairing that delicious raspberry buttercream with a lemon cake (raspberry + lemon is one of my favorite combos!) When I made these it was so, so hot outside (done on the same day as the no-bake Chocolate Covered Ritz PB&J’s) and because of the heat, I was looking for a shortcut. I wanted to get in and out of the kitchen as fast as possible and one way to do this is by using a cake mix as the base for the recipe. A baking blogger who really knows how to jazz up cake mixes is Lizzy of Your Cup of Cake. I knew she would have a lot of great ideas so I immediately went to her site in search of a lemon cake recipe…sure enough she has a whole section on them!
Finally I was able to make my raspberry buttercream. It was delicious. It’s so easy to add raspberry to my favorite buttercream recipe used in this post and this one. The lemon cake recipe is quick to make and requires only simple ingredients. Just how I like them.