Did you know that this is National Bake Week? Cloris is celebrating with some yummy cupcakes that you might want to serve for Easter. -- AP
LEMON RASPBERRY CUPCAKES
(makes 12)
Ingredients:
(makes 12)
Ingredients:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
2/3 cup sugar
2 eggs
3/4 cup milk
1 teaspoon lemon extract
3/4 cup fresh raspberries
1-1/3 cups whipping cream
2 tablespoons sugar
1 teaspoon raspberry syrup
Dust raspberries with small amount of flour and set aside.
Combine remaining flour, baking powder and salt in medium bowl. In large bowl beat butter and sugar for 2 minutes. Beat in eggs one at a time. Turn mixer to low and add half the flour mixture, then the milk and lemon extract, then the remainder of the flour mixture. Fold in the raspberries.
Line cupcake pan with liners. Spoon batter into liners. Bake in pre-heated 375 degree oven 23-25 minutes. Cool completely before icing.
For icing whip cream and sugar until medium stiff peaks form. Gently fold in raspberry syrup. Spoon or pipe onto cupcakes.
Combine remaining flour, baking powder and salt in medium bowl. In large bowl beat butter and sugar for 2 minutes. Beat in eggs one at a time. Turn mixer to low and add half the flour mixture, then the milk and lemon extract, then the remainder of the flour mixture. Fold in the raspberries.
Line cupcake pan with liners. Spoon batter into liners. Bake in pre-heated 375 degree oven 23-25 minutes. Cool completely before icing.
For icing whip cream and sugar until medium stiff peaks form. Gently fold in raspberry syrup. Spoon or pipe onto cupcakes.
2 comments:
I've been looking for a new dessert recipe to make for Easter. These cupcakes sound great and perfect for a spring luncheon. Thanks!
Let us know how your family likes them, Jane.
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