Lemon Cupcakes with Raspberry Jam
Baking and Desserts • American
Description
Lemon Cupcakes with Raspberry Jam
Ingredients
- Wheat Flour 2 cups
- Baking Powder 1½ teaspoons
- Salt ½ teaspoon
- Sugar 1½ cups
- Butter 5 oz
- Farm fresh eggs 4 pieces
- Buttermilk ¾ cup
- Meyer Lemon Juice ½ cup
- Citrus Zest Mix to taste
- Whipped Cream to taste
- Raspberry gin to taste
- Fresh Berries to taste
Step-by-Step Guide
Step 1
In a small bowl, mix together the flour, baking powder, and salt.
Step 2
In a medium bowl, beat the softened butter and sugar until fluffy. Add the eggs one at a time. Then alternately add the flour mixture and buttermilk. Finally, stir in the lemon juice and zest.
Step 3
Bake at 175°C (350°F) for 20 minutes.
Step 4
Once the cupcakes have cooled, use a small knife to cut out a cone-shaped piece from the top of each cupcake. Trim the bottom of the cone, fill the hole with jam, and replace the top with the remaining part of the cone.
Step 5
Top with whipped cream and berries.
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