Serves approximately 16
Ingredients -
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cups (1 1/2 sticks) unsalted butter
- 1 1/4 cups sugar
- 1 egg + 3 egg yolks
- 1 tablespoon lemon juice + enough milk to fill 3/4 cup
- 1 tablespoon grated lemon peel (I usually add a little more than that)
- 1/2 cup seedless raspberry jam
Directions -
1. Preheat oven to 350 degrees.
2. Place paper baking cups in 16 muffin cups.
3. Sift flour, baking powder, baking soda and salt in a bowl.
4. In a separate bowl, beat butter and sugar until smooth. Beat in egg and yolks.
5. Separately combine lemon juice and milk.
6. Add flour mixture alternating with milk mixture to the butter mixture.
7. Stir in lemon peel.
8. Spoon batter into baking cups and bake for 20 minutes.
9. Remove from oven and carefully with the handle of a wooden spoon poke a hole on top of each cupcake.
10. Place raspberry jam in plastic sleeve and pipe about 1 1/2 teaspoon into each cupcake.
11. Allow to fully cool and enjoy deliciousness.
Happy New Year all!
- D
