Lemon Cupcakes with Raspberry Jam

 

We are having the Missionary Sisters come to us for supper tonight.  Its been a while since we have had Missionary Sisters in the Chester area, so we are quite excited about that!

 

I love feeding all of the Missionaries, but its always more exciting to me to feed the Sisters.  You can cook for them things that you wouldn't cook for the guys.   

  

You can do things for them like have picnics, or tea parties.  I suppose you could also do that for the guys, but they wouldn't appreciate it in quite the same way as the girls do, if you know what I mean! 

 

You can cook daintier, more feminine things for the girls.  Things like cupcakes.  Yummy scrummy cupcakes.

 

This recipe I am sharing today is one from the Martha Stewart Cupcake Cookbook.  I have had the book for a very long time now, but believe it or not this is the first recipe I am using from it! 

 

Lemon Yogurt Cupcakes With Raspberry Jam.  I am not really good with fiddly stuff.  I don't think I have the patience.  These are not fiddly.  That is the one thing that drew me to this recipe. 

 

Simple and not fiddly, plus the flavours of lemon and raspberry of course!  I love both those things.  I also love cake with jam.

 

For some reason hers were not domed like mine, so she was able to get three layers, with two layers being jam.  Mine domed and three layers were not practical.  Perhaps it was the size of my muffin cups.

 

In any case these are beautiful and light! 

 

Rich and flavourful  . . .

 

Everything a good cupcake should be.  Tender and moist  . . .

 

With just enough lemon flavour  . . . its there, but its subtle . . . it doesn't slap you in the face.

 

She used seedless raspberry jam.  I used regular raspberry jam  . . .  Bonne Maman of course.  Its the best, seeded or not! 

 

Oh how I wish I could give you one of these so you could see how very delicious and perfect they are for yourself!

  

I just know the girls are going to love them.  I am serving them old style . . .  with vanilla ice cream on the side.  Cake and ice cream. You can't get much better than that!

Yield: Makes 24Author: Marie Rayner

Lemon Cupcakes with Raspberry Jam

prep time: 15 minscook time: 20 minstotal time: 35 mins

These cupcakes are anything but ordinary.  Delicious.

ingredients:

• 
  
  345g butter (1 1/2 cups)
• 385g of plain flour (2 3/4 cup)
• 1/2 tsp baking soda
• 2 tsp baking powder
• 3/4 tsp salt
• 3 large free range eggs, separated and at room temperature
• 240g of granulated sugar (1 1/4 cup)
• 1 TBS finely grated lemon zest, plus 4 1/2 tsp lemon juice
• 1 1/2 tsp vanilla extract
• 185g full fat plain yogurt (3/4 cup)
• jam for filling
• icing sugar to dust

instructions:

1. 
   
   
   
   Preheat the oven to 180*C/350*F/ gas
   mark 4.  Brush two medium muffin tins with softened butter and dust with
    flour, shaking out any excess.
2. Beat together the butter and 3/4 of the sugar until light and creamy. 
   Beat in the extract, lemon juice, lemon zest and then the egg yolks, one
    at a time.
3. Whisk together the flour, soda, baking powder and salt.
4. 
   
   Beat the egg whites until soft peaks form. Continue to beat, adding the remaining sugar, until stiff and glossy but not dry.
5. 
   
   Add the dry ingredients to the creamed mixture in
   three batches, beginning and ending with dry, alternating with the
   yogurt (in two additions).  Fold in the beaten egg whites.
6. 
   
   Spoon into the prepared muffin tins.  Bake in the
   preheated oven for 20 minutes, rotating the tins half way through the
   bake time.  When done a toothpick inserted in the centre should come out
    clean.  Let cool completely in the tins.
7. 
   
   Once cold, cut in half horizontally,  Spread the cut side with jam, replacing the top.  Dust with icing sugar.  Serve.

Created using The Recipes Generator

 

I am not sure why I am not a lover of fiddly things.  I love to look at them.  I just don't like making fiddly things.  Perhaps working at the Manor cured me of ever wanting to do fiddly, I don't know.  I am more than capable of doing it . . .  I just don't want to.  Anyways, bake these cupcakes.  You are sure to love them!  I guarantee!  Bon Appetit!   Or as Martha would say . . .  "Its a good thing."

 

  Note - I noticed that they did absorb some of the jam as they sat so I would recommend filling and dusting just before serving.  The flavour was not altered, but the appearance was a bit when you cut them open.  They were still delicious! 

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