Author: Laura Doerr, Ways To My Heart
Serving Size: Makes 18 cupcakes
2 cups flour
2 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ sticks unsalted butter, softened
1 ¼ cups sugar
3 egg yolks
1 tbsp lemon juice, plus enough milk to equal ¾ cup once lemon juice is put in measuring cup
1 ½ tbsp lemon zest
1/3 cup seedless raspberry jam
Fresh raspberries for decorating
1 cup shortening
2 tsp pure vanilla extract
2 tbsp milk
4 cups powdered sugar
1. Preheat oven to 350 degrees. Place paper liners (such as Simply Baked paper baking cups) in cupcake tins.
2. In a medium bowl combine the flour, baking powder and soda, and salt.
3. In a ¾ cup measuring cup, add the lemon juice, and then fill remaining ¾ cup up with milk. Total lemon juice and milk should measure ¾ cup.
4. In another medium bowl or stand mixer, beat together the butter and sugar until well combined and color lightens. Beat in the egg and the egg yolks until well combined. Add in the flour and milk-lemon juice mixture, alternating each ingredient and mix until combined. Stir in the lemon zest.
5. Fill liners about 2/3 full. Bake 20-21 minutes or until toothpick comes out clean. Cool completely on rack before filling and frosting.
6. Beat together all of the buttercream ingredients until smooth.
7. Using a cupcake corer (such as OXO Cupcake Corer) core out the center of each cupcake, keeping the tops to put back once filled. Slice the cores in half to make them smaller to fit on top of the filled cupcakes.
8. Using a small spoon or baggie with a corner cut off, fill cupcakes with raspberry jam. Place core top back on the cupcake. Buttercream can be piped using a piping bag or plastic zip bag, or frost using a knife.
9. Decorate with fresh raspberries. Store in an air tight container. Enjoy!