Since taking my first bite of the Razmanian Devil cupcake at Baked & Wired in Washington, DC, I've had a very serious goal in mind: recreate it. Perfectly. In layer cake form. Months of perusing recipes, settling on a slight adaptation of Magnolia Bakery's lemon cake and buttercream layered with this raspberry filling, led to my attempts last week, and I must say that I was incredibly pleased. The result was all that I could have hoped for: a light, citrusy cake topped with the brightest of lemon buttercreams (which I couldn't stop tasting) and with layers coated in a raspberry filling that can only be described as delightful. Pure, unadulterated, summery bliss.
What have YOU been cooking up lately?