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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 12 |
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These pretty cupcakes have a sweet surprise inside. Filled with a dollop of raspberry jam. Ingredients:
3/4c(11/2 sticks) unsalted butter,room temperature |
3c powdered sugar,divided |
41/2tsp finely grated lemon peel,divided |
2 large eggs |
11/4c self rising flour |
1/4c buttermilk |
4tbs fresh lemon juice,divided |
12tsp. plus 1 tbs. seedless raspberry jam |
fresh raspberries for garnish |
Directions:
1. Preheat oven to 350. Line 12 muffin cups with paper liners. Using electric mixer,beat butter,11/2 cups powdered sugar and 3 tsp. lemon peel in a large bowl till blended;then beat until fluffy and pale yellow. Add eggs one at a time,beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 Tbs. lemon juice;beat to blend Beat in remaining flour.
2. Drop 1 rounded tbs. batter into each muffin liner. Spoon 1tsp raspberry jam over. Cover with remaining batter,dividing equally.
3. Bake cupcakes until tester inserted halfway into centers comes out clean,about 23 mins. Cool cupcakes in pan on rack. Meanwhile,whisk remaining 11/2c powdered sugar,2Tbs. lemon juice,and 11/2tsp. lemon peel in small bowl Spoon 1/2of icing over 6 cupcakes. Whisk 1Tbs raspberry jam into remaining icing. Spoon over remaining cupcakes. Let stand till icing sets,about 30 mins. Garnish with raspberries.
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