Vanilla Cupcakes with Lemon Cream and Raspberries

Name: Vanilla Cupcakes with Lemon Cream and Raspberries
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 14
Cuisine: American
Ingredients: 3 teaspoons baking powder; 1 stick plus 3 tablespoons unsalted butter, softened; 1 stick plus 1 tablespoon unsalted butter, softened; 414 milliliters cake flour; 3 larges egg whites; 2 larges eggs; 79 milliliters fresh lemon juice; 1 teaspoons finely grated lemon zest; 177 milliliters milk; 14 servings Fresh raspberries, for garnish; 118 milliliters seedless raspberry jam; 1 teaspoons salt; 1 pinch Pinch of salt; 158 milliliters sugar; 237 milliliters sugar; 3 teaspoons pure vanilla extract

Vanilla Cupcakes with Lemon Cream and Raspberries might be just the dessert you are searching for. This recipe makes 14 servings with 354 calories, 5g of protein, and 15g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have vanillan extract, cake flour, egg whites, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 15 minutes.

Instructions

In a saucepan, whisk the eggs with the sugar, lemon juice and zest. Stir constantly over moderate heat until thickened but still pourable, about 6 minutes.

Ingredients you will need

Lemon Juice

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Transfer to a blender and let cool for 5 minutes.

Equipment you will use

Blender

Add the butter and salt and blend until pale, about 1 minute.

Ingredients you will need

Butter

Salt

Transfer the lemon cream to a bowl, cover and refrigerate until cold.

Ingredients you will need

Cream

Lemon

Equipment you will use

Bowl

Preheat the oven to 35

Equipment you will use

Oven

Line a 12-cup muffin pan with paper liners and set 2 foil muffin cups in a pie plate. In a small bowl, whisk the egg whites with 2 tablespoons of the milk and the vanilla.

Ingredients you will need

Egg Whites

Vanilla

Milk

Equipment you will use

Muffin Liners

Muffin Tray

Whisk

Bowl

Aluminum Foil

Whisk in the remaining milk. In another bowl, whisk the cake flour with the baking powder.

Ingredients you will need

Baking Powder

Cake Flour

Milk

Equipment you will use

Whisk

Bowl

In a bowl, beat the butter, sugar and salt until fluffy.

Ingredients you will need

Butter

Sugar

Salt

Equipment you will use

Bowl

Add the dry ingredients in 2 batches, alternating with the milk mixture. Spoon into the muffin pan and foil cups and bake for 20 minutes, until golden and springy when lightly touched.

Ingredients you will need

Milk

Equipment you will use

Muffin Tray

Oven

Aluminum Foil

Let cool in the pans for 5 minutes, then transfer to racks to cool completely.

Slice off the top of each cupcake and spread with the raspberry jam. Replace the tops.

Ingredients you will need

Raspberry Jam