Made these yummy cupcakes for a bake sale at the office.
Took lots and lots of photos, but forgot to take some with the suprise filling. Oh well, next time!
Love anything with lemon - even better with some strawberry jam filling!
Lemon Cupcakes with Jam Filling
adapted from mingmakescupcakes.yolasite.com
2 cups cake flour
1.5 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1 stick butter, room temp
3/4 cup buttermilk (used low fat milk and lemon)
1/2 cup lemon juice
Mix flour, powder, and salt in a bowl. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in flour mixture and buttermilk alternately. Mix in lemon juice and zest. Bake at 350 for 20 minutes. Makes 18 cupcakes.
FILLING AND TOPPING
whipped cream (didn't use - used my usual buttercream recipe)
After cupcakes have cooled, use a small knife to cut a cone-shaped segment from the top of the cupcake. Trim off the bottom, fill the hole with jam, and cover with remainder. Top with whipped cream and berries.