These cupcakes were tender, fluffy and tasty. I liked the lemon flavor a lot, but I think I would double the amount of jam next time. The problem with cupcakes is that for the same amount of work you can make a large cake that serves twice as many people as 12 cupcakes.
May’s cover is steak frites, which means I need to fry my own fries. Sigh. There’s two things in the kitchen I suck at: microwaving popcorn (I always burn it) and deep fat frying. Did I mention this cover project was a stupid idea?
These gorgeous cupcakes have a sweet surprise inside: They're filled with a dollop of raspberry jam. Half of the cupcakes have a pale yellow lemon glaze; the rest are topped with a pink raspberry-lemon glaze. Makes 12 Janet Taylor McCracken 3/4 cup (1 1/2 sticks) unsalted butter, room temperature Preheat oven to 350°F. Line 12 muffin cups with paper liners. Using electric mixer, beat butter, 1 1/2 cups powdered sugar, and 3 teaspoons lemon peel in large bowl until blended, then beat until fluffy and pale yellow. Add eggs 1 at a time, beating to blend after each addition. Beat in half of flour. Add buttermilk and 2 tablespoons lemon juice; beat to blend. Beat in remaining flour.
Drop 1 rounded tablespoonful batter into each muffin liner. Spoon 1 teaspoon raspberry jam over. Cover with remaining batter, dividing equally.
Bake cupcakes until tester inserted halfway into centers comes out clean, about 23 minutes. Cool cupcakes in pan on rack. |
