August
12
16:46
Baking // Muffins

Cupcakes with raspberry jam and lemon icing

Ingredients:
  • softened butter - 1 cup
  • sugar - 2 cups
  • eggs - 3 pieces
  • lemon peel - 2 teaspoons vanilla extract
  • - 1 teaspoon
  • flour - 3 1 /2 cups
  • soda - 1 teaspoon baking powder
  • - 1/2 teaspoon
  • salt - 1/2 teaspoon of sour cream
  • - 450 Gram
  • raspberry jam -
  • 1/4 cup softened butter - Article 6.spoons (glaze)
  • powdered sugar - 6 cups (glaze)
  • lemon juice - 1/4 cup (glaze)
  • lemon peel - 1/2 teaspoon (glaze)
  • raspberry jam - 1/4 cup (glaze)
  • milk if necessary - 1-2 Art.spoons (glaze)
instructions

1. Preheat oven to 175 degrees and pave shape muffin paper liners.In a medium bowl, mix together flour, baking soda, baking powder and salt.Beat butter and sugar together in a large bowl.Add eggs, one at a time, continuing to whisk.Add vanilla and finely grated lemon zest.Add about a third of the flour mixture and stir.Add half of the sour cream and mix.Repeat with the remaining flour and sour cream.2. Fill each paper liner 1 tablespoon of dough.3. Put 1 teaspoon raspberry jam over the

dough, and even the top 1 tablespoon of dough.4. Using a toothpick, mix to create a marbled effect.5. Bake cupcakes for 18-20 minutes.Give cool completely before applying the glaze.6. In a bowl, beat butter with 1 cup of powdered sugar.Stir in lemon juice.Add vanilla and finely grated lemon zest.Add the remaining icing sugar and mix well.If the frosting is too thick, add a little milk to achieve desired consistency.Pour frosting cupcakes, give a little stand and serve.

Servings: 8-10