bake with love...
After my first cupcakes that I made a while ago, I wanted to make more cupcakes sometimes soon. Fortunately, I got a Bon Appetit magazine 2 days ago and had my eyes on this recipe.
Just yesterday, Mark happened to have some guts making somethings for me. So I asked him if he could make me these cupcakes.
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Ingredients:
makes 12
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- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups powdered sugar
- 3 ts. lemon zest
- 2 eggs
- 1 1/4 cups self-rising flour
- 1/4 cup buttermilk
- 2 tbs. lemon juice, divided
- 12 ts. raspberry jam
Procedure:
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1. Preheat the oven to 350 degree F. Line 12 muffin cups with paper liners.
2. Beat butter, powdered sugar and lemon zest until fluffy and pale yellow.
3. Add eggs 1 at a time.
4. Beat in half of flour, add buttermilk and lemon juice. Beat until blended, then add in remaining flour.
5. Drop 1 rounded tablespoonful batter into each muffin liner, spoon 1 ts. raspberry jam over. Cover with remaining batter.
6. Bake for 20-25 minutes. Cool them down and icing them.
8 comments:
Oh.... beautiful... I will be making my fist cupcakes this Easter :)
Margot
Wow! those lunchboxes are so cute, Margot.
They are so cute and nice ka.
Grrrrrrr... there are so many things from your blog i wanna try to make ka ^__^
Have a nice weekend ka.
Om
They look great, love the raspberry surprise idea!!
what kind of icing did you use? just plain buttercream?
meg...it's shortening icing
noskos...I love that surprise too, it give a good kick after the first bite!
om, these cupcakes taste really good--you must try this recipe. I guarantee you won't disappoint. :)
I made these the day I got my magazine, too. You're right - they're a beautifully flavoured cupcake. I made the icing called for on the recipe, and it was also delicious.
The icing for the recipe is great, but my husband didn't have fresh raspberry at that time. So he decided to made standard icing instead. :)
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